8/13/2019 Greek Black Eyed Peas Salad
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Greek Black-Eyed Peas SaladModified by Bob Levin
You can substitute canned black-eyed peas for the dried peas.
Use approximately two15-ounce cans. Rinse thoroughly. Skip step 1
and step 3 in the method instructions.
Ingredients
2 cups dry black-eyed peas 1 large beet diced in pieces the
thickness of the peas Salt Milled Black Pepper Turmeric 1 package
of feta cheese, about 7 ounces crumbled 1 jar of sun-dried tomatoes
in oil, about 8 ounces 1 cup Kalamata or oil-cured olives 1 finely
chopped green onion 1/3 cup diced purple onion 1 finely chopped
garlic clove 1 large bunch of spinach or baby kale, about 1 pound,
washed, coarsely chopped Zest and juice of a lemon
8/13/2019 Greek Black Eyed Peas Salad
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Variations
Use Raspberry Walnut Vinaigrette and sour cream to your
liking.
Method
1Bring a medium pot of water to a boil. Add enough salt to make
the water taste like the sea.
Turn the heat down to low and add the black-eyed peas and beets.
Let them cook slowly,uncovered, until they are done, anywhere from
30 minutes to an hour, depending on how old thepeas are. Dont let
the water simmer.Note: Black Eyed Peas cook faster than any of the
other
beans, so steam them if you want them to remain whole.
2Add the spinach to a large bowl. Crumble the feta cheese into
the bowl and add all the otheringredients except the lemon juice.
Mix well.
3When the black-eyed peas are done, pour them into a colander
and spray them with cold water
to stop the cooking. Pick through and discard any loose skins or
mashed peas; youll find a few,but hopefully not many. This step can
often be avoided when steaming.
4Add the black-eyed peas to the salad, mix well and serve.
Squirt some lemon juice over eachserving before you take them to
the table.
