Black-eyed peas combined with herbs, tomatoes, and a tangy dressing create this healthy Greek dish. Serve it as a heart-healthy main or as a side dish to complement any main course.
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- Purchase dried beans from a shop that sells lots of beans and lentils. The fresher the beans, the faster they wil cook.
- If you cannot find black-eyed peas, substitute chickpeas, cannelini beans, or your favorite beans.
- You may use canned beans if you’d like to make this recipe right away. Make sure to rinse them well.
- If using fresh beans, boil them until tender but not mushy.
- Add your faorite salad vegetables and greens to this to suit your taste.
I always have jars of roasted red peppers (known as florina peppers in Greece) in my pantry. I love to add them to salads, soups, stews, and pites (pies). They are fire roasted then packed in a brine and they end up tasting tender, smoky, and slightly sweet. They are usually sold in Greek/Middle Eastern grocery stores or at the supermarket in the European specialty food section.
- 250 grams uncooked black-eyed peas
- ¼ cup red wine vinegar
- 4 scallions, thinly sliced
- 2 roasted red peppers (from the jar), diced
- 2 teaspoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 1 heaping teaspoon dried oregano
- Salt and black pepper, to taste
- 12-15 grape tomatoes, diced
- 2 tablespoons capers
- • Chopped and pitted olives
- • Finely chopped bell peppers
- chopped baby spinach leaves
- sun-dried tomatoes, chopped
- • Finely chopped red onion
- • Feta cheese, crumbled
- • 1/3 cup olive oil
- • 1 teaspoon Dijon mustard
- • 1 teaspoon dried oregano
- Note: Soak the beans in cold water overnight. This will help them soften and cook in 25 minutes. If the beans are not soaked, they will take around 40-45 minutes to cook.
- Bring a pot of water to a boil.
- Add the beans to the boiling water. If the beans are soaked in cold water overnight, they will be ready in about 25 minutes. Otherwise, they will be ready in 40-45 minutes. This also depends on the freshness of the beans. Older beans will take longer to cook. Once they are tender, they are ready.
- Drain the beans through a colander over the sink.
- Place the beans in a large bowl and pour the vinegar over them. Season with salt and pepper. Toss to coat. Add the scallions, roasted red peppers, tomatoes, capers, and herbs.
- In a small bowl, whisk together the dressing ingredients and pour the dressing over the salad.
- Toss to coat and taste. Adjust seasoning if needed.
- This salad can be served right away or chilled for 1-2 hours or overnight. It tastes great at room temperature and chilled. Enjoy!