Greek Black-Eyed Peas Salad

1. 1

   Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches.

2. 2

   Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes.

3. 3

   Drain through a colander set over a bowl.

4. 4

   Transfer the black-eyed peas to a salad bowl.

5. 5

   Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil.

6. 6

   When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes.

7. 7

   Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant.

8. 8

   Remove from the heat and toss with the black-eyed peas.

9. 9

   Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste.

10. 10

    Cool to room temperature.

11. 11

    If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes.

12. 12

    Drain and rinse.

13. 13

    Add to the salad along with the dill and parsley.

14. 14

    Toss well.

15. 15

    Sprinkle the feta over the top, and serve.

* Per serving · 4 servings · Values may vary.