Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates Recipe

Name: Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas, picked over and rinsed; 6 tablespoons extra-virgin olive oil; 3 to 4 tablespoons freshly squeezed lemon juice; 3 tablespoons coarsely ground walnuts; 1 clove garlic, minced; salt and freshly ground black pepper; 1/2 cup coarsely chopped arugula; 1/2 cup coarsely chopped flat-leaf parsley; 1/2 cup torn purslane, or an additional 1/4 cup each arugula and parsley; 1/4 cup pomegranate seeds

Servings: persons

1 1/2 cups dried black-eyed peas, picked over and rinsed
6 tablespoons extra-virgin olive oil
3 to 4 tablespoons freshly squeezed lemon juice
3 tablespoons coarsely ground walnuts
1 clove garlic, minced
salt and freshly ground black pepper
1/2 cup coarsely chopped arugula
1/2 cup coarsely chopped flat-leaf parsley
1/2 cup torn purslane, or an additional 1/4 cup each arugula and parsley
1/4 cup pomegranate seeds

1
Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil.
2
Cook for 5 minutes.
3
Drain.
4
Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes.
5
Drain and cool to room temperature.
6
In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper.
7
In a serving bowl, combine the peas, arugula, parsley and purslane.
8
Pour the dressing over the salad and toss well.
9
Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, picked over and rinsed, 6 tablespoons extra-virgin olive oil, 3 to 4 tablespoons freshly squeezed lemon juice, 3 tablespoons coarsely ground walnuts, and more.

Yes, Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates

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