Best Black Eyed Pea Salad With Herbs Walnuts And Pomegranates Recipes

MEDITERRANEAN BLACK EYED PEA SALAD

Mediterranean Black Eyed Pea Salad image

Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.

Provided by Suzy Karadsheh

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

15 ounce can black eyed peas, (drained and rinsed)
6 ounces grape tomatoes, (chopped)
1 English cucumber, (trimmed and chopped)
½ cup pomegranate arils, ((arils of ½ pomegranate))
2 green onions, (chopped)
20 mint leaves, (chopped)
Feta cheese, (optional)
2 tbsp pomegranate molasses
Juice of ½ lemon
4 tbsp extra virgin olive oil
1 garlic clove (minced)
Kosher salt & black pepper

Steps:

In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, 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.
Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.

Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving

BLACK-EYED-PEA SALAD WITH HERBS, WALNUTS AND POMEGRANATES

Black-Eyed-Pea Salad With Herbs, Walnuts And Pomegranates image

Provided by Molly O'Neill

Categories salads and dressings

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups dried black-eyed peas, picked over and rinsed
6 tablespoons extra-virgin olive oil
3 to 4 tablespoons freshly squeezed lemon juice
3 tablespoons coarsely ground walnuts
1 clove garlic, minced
salt and freshly ground black pepper
1/2 cup coarsely chopped arugula
1/2 cup coarsely chopped flat-leaf parsley
1/2 cup torn purslane, or an additional 1/4 cup each arugula and parsley
1/4 cup pomegranate seeds

Steps:

Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes. Drain. Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes. Drain and cool to room temperature.
In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper. In a serving bowl, combine the peas, arugula, parsley and purslane. Pour the dressing over the salad and toss well. Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 2 grams