Black-Eyed Pea and Spinach Salad

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I think black-eyed peas are woefully underused in much of the country. At Claire’s, we’re trying to change this. They are rich in fiber and protein, and they’re a tremendous part of Southern history, all reasons to enjoy these lovely beans.

Ingredients

  • 1 12-ounce can organic black-eyed peas
  • ½ medium organic red onion, coarsely chopped
  • 1 7-ounce bag organic baby spinach or arugula
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoon organic agave syrup or local honey
  • 1 teaspoon dried organic thyme
  • ½ teaspoon organic cumin
  • Sea salt and pepper

Method

Drain the black-eyed peas, rinse them under cold water, and drain again. Turn the peas into a bowl. Add the onion and spinach, and using two wooden spoons, toss to combine. Drizzle the olive oil, vinegar, and agave syrup or local honey evenly over the top, then sprinkle the thyme, cumin, sea salt, and pepper evenly over the top. Toss well to coat. Taste for seasonings. Serve at room temperature or refrigerate for up to a day. Toss again before serving.