Wednesday, July 21, 2010

greek black-eyed peas

It’s summertime.  We’re all eating lighter, grilling, trying to consume as many fresh fruit and veggies as humanly possible before the long, warm days of summer (and local produce) are but a memory.  And while homemade potato salad may possibly be one of my favorite foods EVER, my taste buds need a change of pace.  With that in mind, I’ve made some interesting salads this summer, many of them centering around beans or some other kind of legume.  With a nice glass of wine and some crusty bread, these kind of salads can be a meal in their own right.  (Countrymouse, however, is one of those guys who doesn’t think he’s had supper unless there is some version of meat on the plate. Whatever.)  


If you live in the South (or quasi-South, like I do), you associate black-eyed peas with Fergie New Years Day.  The truth is these little babies are wonderful all year round and are really great for you.  A one-cup serving provides almost 20 grams of protein and 9 grams of fiber and along with the spinach in this recipe, packs a nice dose of vitamin-A.

This recipe is an adaption of a Greek-inspired dish by Hank Shaw.   It’s a really nice combination of flavors. The sweetness of the tomatoes nicely counters the salty, savory tastes of the olives and feta.  The beans provide a satisfying base to the whole salad. I have to admit, this salad was almost better the next day after all the flavors had a chance to mingle.




Greek Black-Eyed Pea Salad
  • 2 15-ounce cans black-eyed peas, rinsed thoroughly
  • 1 package crumbled feta cheese (about 7 ounces)
  • 1 jar of sun-dried tomatoes in oil (about 10 ounces), cut in strips (reserve oil)
  • 1 cup oil-cured black olives, preferably Kalamata (reserve oil)
  • 1 cup chopped green onions
  • 3 finely chopped garlic cloves
  • 1 large bunch of spinach (about 1 pound) washed, chopped
  • Zest and juice of a lemon
1.  Add the spinach to a large bowl. Mix in the feta cheese.
2.  Add tomatoes and olives, including the oil.
3. Add all the other ingredients except the lemon juice. Mix well.
4.  Add the black-eyed peas to the salad, mix well again and serve.
5.  Squirt some lemon juice over each plate before serving. (This helps keep the greens looking pretty and bright.)

Serves 8-10

Notes: Any kind of greens can be substituted for the spinach or perhaps a mixture of several kinds.  Fresh tomatoes can be used in place of the sun-dried, just add a dash of olive oil if the oil from olives isn’t enough for you.

Let me know what you think.  Do you have any other favorite bean salads?  There’s plenty of summer left and I’m always open to trying something new.

8 comments:

  1. Thanks for your comment on my blog. You like Boston Terriers huh? Want mine? :)

    That salad looks scrumptious! A raspberry vinegarette on that and I'd be chowing it down in three bites or less.

    New follower!

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  2. Mmm... that looks pretty yummy! I might have to give it a try sometime!

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  3. This looks awesome! I admit when I think Black Eyed Peas I either want to get it started (in here) or I think of New Years Hoppin Johns.

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  4. This salad looks and sounds so good. My Greek husband would probably like it as well. I'll have to try it out on him.

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  5. That looks really delicious. I have never made anything with black-eyed peas before so I really should give it a try.

    Best wishes,
    Natasha.

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