Black-eyed Pea Salad

Black-eyed Pea Salad
Pulses are known as the food of the people from ancient times. The proteins they contain may be substituted to some extent the animal proteins, necessary for human nutrition. They are rich sources of complex carbohydrates, fiber, vitamins, minerals, and trace elements, forming an integral part of the Mediterranean diet.
The Black-eyed beans and lentils contain large amounts of iron.
The black-eyed salad is very easy and quick to make, since they do not need to be soaked for many hours like other legumes. Season with aromatic herbs and spring onion, garnish with black olives, Capers & roasted pepper and thus enjoy a very satisfying dish rich in flavor and nutritional value.
Try them!

work: 10′ time: 1h:00′ very easy:

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Black-eyed Pea Salad Black-eyed Pea Salad

Announcement New Book Release

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Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (4 servings)

  • 250g (8.8 oz) dried black-eyed beans
  • 1 fresh onion
  • 1 onion, small
  • 1 tbsp capers
  • 5-6 sprigs parsley
  • 5-6 sprigs dill
  • black olives
  • 50g (1.8 oz) olive oil
  • 2 tbsp vinegar
  • sumac, salt & freshly ground pepper
  • roasted pepper from a jar
Soak the beans for 30 minutes, drain and boil in water that will cover them well, on a medium heat for 30 minutes or as long as necessary to soften. Strain and let cool.
Inside the bowl with the beans, when they cool, chop the onions, dill and parsley, add half capers.
Mix well and sprinkle with olive oil and vinegar. Sprinkle with sumac and salt and pepper, stir again and serve garnished with olives, roasted chopped pepper and the rest capers.
Black-eyed Pea Salad Black-eyed Pea Salad Black-eyed Pea Salad

Author Zambia G. Sifaki