Black-Eyed Pea Salad
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup black-eyed peas, rinsed and picked over
- 3large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
- ½onion, intact
- 1bay leaf
- Salt to taste
- 2medium tomatoes, in season only, diced
- 1medium fennel bulb (about ½ pound), trimmed, quartered, cored and sliced very thin across the grain
- 1tablespoon fresh lemon juice
- 2tablespoons red wine vinegar or cider vinegar
- 3tablespoons extra virgin olive oil
- 1teaspoon cumin seeds, lightly toasted and ground
- Freshly ground black pepper to taste
- ⅓cup chopped flat-leaf parsley
- ⅓cup chopped fresh dill
- ⅓cup chopped chives
- 2ounces feta, crumbled
Nutritional analysis per serving (4 servings)
210 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
- Step 2
Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.
- Advance preparation: The salad will be good for 2 to 3 days
Private Notes
Comments
I made the beans this morning as part of our New Years Eve dinner and, honestly, be careful of the cooking time. Mine were way over done after 30 minutes (I ended up making a black-eyed peas "hummus" out of it - which is delicious).
So I did another batch and stopped the cooking after about 20 minutes because, remember, the beans have to cool in the water it was cooked in so they will continue cooking.
I made this for our 4th of July cookout and my guests were delighted (even the self-proclaimed carnivores). I added cucumbers and kalamata olives to the mix. The blend of herbs, lemon juice, and vinegar is bright and fresh. A perfect summer dish.
I had to omit the chives (didn't have any) and wish I had sliced the fennel bulb as thinly as shown in the NY Times photo; nevertheless, delicious. Next time, I will test the beans well before 45 minutes.
Fabulous. A weekly standard in our home. To simplify, we simmer one 15 oz can of unseasoned black eyed peas (drained, just under 2 cups) in broth with bay leaf, minced shallots and garlic for 20-30 minutes, drain, then add about 1/2 cup cooked farro to supplement the beans. When combining ingredients we also add 1/4 cup chopped sweet onion. The crunch of finely sliced fennel and mild onion is tasty and toothsome. We love the salad with or without feta but fresh tomatoes are a must!
A whole preserved lemon is way too much. Next time, I will keep it simple and just use lemon juice.
Cook Time Black Eyed Pas ~25min
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