Name: Black-Eyed Pea Salad
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 cups dry black-eyed peas -; Salt -; 1 package feta cheese, about 7 ounces -; 1 jar sun-dried tomatoes in oil, about 8 ounces -; 1 cup black olives, preferably Kalamata or oil-cured -; 1 green onion, finely chopped -; 1 clove garlic, finely chopped -; 1 large bunch spinach, about 1 pound, washed, chopped -; Zest and juice from one lemon -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Black-Eyed Pea Salad

1. 2 cups dry black-eyed peas -

2. Salt -

3. 1 package feta cheese, about 7 ounces -

4. 1 jar sun-dried tomatoes in oil, about 8 ounces -

5. 1 cup black olives, preferably Kalamata or oil-cured -

6. 1 green onion, finely chopped -

7. 1 clove garlic, finely chopped -

8. 1 large bunch spinach, about 1 pound, washed, chopped -

9. Zest and juice from one lemon -

How to cook deliciously - Black-Eyed Pea Salad

1. Stage

Boil a pot of water and cook the black-eyed peas: Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are. Don’t let the water simmer.

2. Stage

Add the salad ingredients to a bowl: Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well.

3. Stage

Strain the black-eyed peas: When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many.

4. Stage

Combine black-eyed peas and salad mix, then add lemon juice: Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.