Salads
Fresh, colorful, and wholesome. This Black-Eyed Pea Salad is a staple in my kitchen because it’s so easy to throw together. The earthy beans mix beautifully with the bright flavors of lemon and green onions. Whether you serve it as a side dish or eat it on its own, it’s a delicious way to eat your greens and beans!
Ingredients :
- 1 cup dried black-eyed peas (cowpeas/kuru börülce)
- 4 cups water (for boiling)
- 1 large Capia pepper
- 2 pickled cucumbers (cornichons/gherkins)
- 1/2 cup pomegranate seeds (for crunch and color)
- 1/4 bunch fresh parsley
- 5-6 sprigs fresh dill
- 2-3 stalks green onions (scallions)
- FOR THE DRESSING:
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon (freshly squeezed)
- 1/2 tsp salt
- Optional: 1 tbsp Pomegranate Molasses (Nar Ekşisi - highly recommended)
Preparation :
- The Night Before: Rinse the black-eyed peas and soak them in plenty of cold water overnight. This ensures they cook evenly.
- Cooking Day: Drain the soaking water. Place the peas in a pot with fresh water (approx. 4 cups).
- Boil over medium heat for 20-25 minutes. TASTE TEST: They should be soft and creamy inside but intact outside. Do not salt the water (salt makes skins tough).
- Once cooked, drain immediately and rinse under cold water (shocking) to stop the cooking process and prevent them from turning mushy or dark.
- Prepare the vegetables: Dice the capia bell pepper and pickled cucumbers into small cubes (brunoise).
- Finely chop the fresh parsley, dill, and green onions.
- Prepare the Vinaigrette: In a small jar or bowl, whisk together the olive oil, lemon juice, salt, sumac (and pomegranate molasses if using) until well combined.
- Assembly: In a large salad bowl, combine the cooled black-eyed peas, chopped peppers, pickles, and fresh herbs.
- Pour the dressing over the salad and toss gently to coat every bean.
- Finally, gently fold in the pomegranate seeds.
- Let the salad rest for 15 minutes before serving to allow the beans to absorb the dressing.
