Black Eyed Pea Salad
The perfect lunch or side next to your favorite protein, this black eyed pea salad recipe balances the richness of the beans with a tart dressing, veggies, and fresh mint. Delicious! Simply leave off the feta for a vegan option
Servings: 6 , as a side
Ingredients
- 15 ounce can black eyed peas drained and rinsed
- 6 ounces grape tomatoes halved
- 1 English cucumber trimmed and chopped
- 1/2 cup pomegranate seeds from about 1/2 pomegranate
- 2 green onions chopped
- 20 mint leaves chopped
- Feta cheese optional
For the Dressing
- 2 tablespoons pomegranate molasses (see note)
- 1/2 lemon juiced
- 1/4 cup extra virgin olive oil
- 1 garlic clove minced
- Kosher salt
- Black pepper
Instructions
- Mix the black eyed pea salad. In a large mixing bowl, combine the black eyed peas, tomatoes, cucumbers, pomegranate seeds, onion, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Dress and serve. Pour the dressing over the salad and mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pomegranate molasses used in this recipe.
- Best pomegranate molasses substitute: Balsamic reduction, or balsamic vinegar and a touch of honey.
- Storage: Leftovers will keep well, covered in the fridge, for 3-5 days or so.
- To cook the black eyed peas from scratch:
- Soak 1/2 cup in plenty of water overnight.
- Drain, then put in a pot and cover with water by 4 inches.
- Simmer, covered, for 1 hour, then drain and let cool.
Nutrition
Calories: 190.3kcal | Carbohydrates: 25.6g | Protein: 6.5g | Fat: 7.7g | Saturated Fat: 1.1g | Sodium: 9.4mg | Potassium: 400mg | Fiber: 6.1g | Vitamin A: 480.8IU | Vitamin C: 8.9mg | Calcium: 38.8mg | Iron: 2.3mg
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