Black-eyed pea salad with a Greek twist, fresh spinach, Kalamata olives, sun-dried tomatoes, feta cheese, green onions, garlic, and lemon.
You can substitute canned black-eyed peas for the dry peas. Use approximately two 15-ounce cans. Rinse thoroughly. Skip step 1 and step 3 in the method instructions.
- 2 cups dry black-eyed peas
- 1 package of feta cheese, about 7 ounces
- 1 jar of sun-dried tomatoes in oil, about 8 ounces
- 1 cup black olives, preferably Kalamata or oil-cured
- 1 finely chopped green onion
- 1 finely chopped garlic clove
- 1 large bunch of spinach, about 1 pound, washed, chopped
- Zest and juice of a lemon
1 Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are. Don’t let the water simmer.
2 Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well.
3 When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many.
4 Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.