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Black Eyed Pea Salad with Mint and Onions

Originally published in The Blue Zones Kitchen: 100 Recipes to Live to 100
Simple and Hearty Salad
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course, Side Dish
Servings 8

Ingredients
  

  • 1 lb black-eyed peas (or 4, 15-ounce cans, drained)
  • 3 each green onions, tops removed and coarsely chopped
  • 1 each carrot, peeled and grated
  • 3 tbsp red wine vinegar
  • 1 cup mint, chopped
  • 1/2 each red onion, chopped
  • 1 cup greens like spinach, baby kale, or sweet dandelion, chopped
  • 1/4 cup extra-virgin olive oil
  • salt and pepper (optional)
  • dill (optional for garnish)

Instructions
 

  • If using dried black-eyed peas, place them in a pot and cover with water.
  • Bring to a boil; then reduce to a simmer and cover with a lid, tilting lid slightly to let some steam escape.
  • Cook for an hour, or until peas are tender.
  • While black-eyed peas are still hot and steaming, mix all the ingredients together in a large bowl, tossing to combine.
  • Add salt and pepper to taste.
  • If using canned black-eyed peas, just drain, rinse, and heat on stovetop over medium heat with all the other ingredients until warmed through (5-6 minutes).
  • Garnish with dill, if using.

Notes

Serve warm or cold.