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: 2 cups dried black-eyes peas, picked over and rinsed; water; 5 -6 tablespoons extra-virgin olive oil; 3 -4 tablespoons lemon juice; 3 tablespoons coarsely ground walnuts; 1 garlic clove, minced; salt and pepper; ½ cup torn purslane (optional); ½ cup coarsely chopped flat leaf parsley; ½ cup coarsely chopped arugula; ¼ cup pomegranate seeds

Servings: persons

2 cups dried black-eyes peas, picked over and rinsed
water
5 -6 tablespoons extra-virgin olive oil
3 -4 tablespoons lemon juice
3 tablespoons coarsely ground walnuts
1 garlic clove, minced
salt and pepper
½ cup torn purslane (optional)
½ cup coarsely chopped flat leaf parsley
½ cup coarsely chopped arugula
¼ cup pomegranate seeds

1
Place peas in a medium saucepan.
2
Add water to cover by 2 inches.
3
Bring to a boil.
4
Cook 5 minutes.
5
Drain.
6
Add fresh water just to cover.
7
Bring to a boil.
8
Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
9
Drain and let cool to room temperature.
10
Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
11
Combine peas, purslane, parsley and arugula in a serving bowl.
12
Pour dressing over them and toss well.
13
Top with pomegranate seeds.

1346

kcal

Calories

133

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 11 ingredients. The key ingredients include: 2 cups dried black-eyes peas, picked over and rinsed, water, 5 -6 tablespoons extra-virgin olive oil, 3 -4 tablespoons lemon juice, 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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