Black-Eyed Pea Salad with Herbs, Walnuts and Pomegranates

Name: Black-Eyed Pea Salad with Herbs, Walnuts and Pomegranates (Mavromatika Fassolia Salata)
Yield: Makes 4 to 6 servings
Cuisine: Greek
Ingredients: 1 garlic clove, minced; Salt and freshly ground black pepper; ½ cup coarsely chopped fresh flat-leaf parsley; ½ cup torn purslane (see Note); ¼ cup pomegranate seeds; ½ cup coarsely chopped arugula; 5–6 tablespoons extra-virgin olive oil; 3–4 tablespoons freshly squeezed lemon juice; 2 cups dried black-eyed peas, picked over and rinsed (see Note); 3 tablespoons coarsely ground walnuts

Mavromatika Fassolia Salata

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THIS SALAD, accented by crunchy, slightly sour purslane and sweet pomegranates, comes from the island of Chios. It probably originated in Turkey, where more than a million Greeks lived up until 1922, when they had to abandon their homes and return to the mainland as refugees after the last Greek-Turkish war.

Ingredients

2 cups dried black-eyed peas, picked over and rinsed (see Note)
5–6 tablespoons extra-virgin olive oil

Method

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 the heat to low, cover and simmer for 20 to 30 minutes, or until the peas are tender. Drain and let cool to room temperature.

In a small bowl, whisk together the oil, lemon juice, walnuts, garlic

Ingredients

Method

Photos