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

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

Provided by Molly O'Neill

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