Greek Black-Eyed Peas Salad
Greek Black-Eyed Peas Salad might be just the main course you are searching for. One serving contains 239 calories, 13g of protein, and 10g of fat. This gluten free and lacto ovo vegetarian recipe serves 8 and costs $3.3 per serving. This recipe from Simply Recipes requires sun-dried tomatoes, black olives, feta cheese, and juice of lemon. 678 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine. Overall, this recipe earns a super spoonacular score of 99%. Greek Salad With Orzo and Black-Eyed Peas, Greek Salad with Orzo and Black-Eyed Peas, and Sack Lunch: Greek Salad with Orzo and Black-Eyed Peas are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
2 cups dry black-eyed peas
1 cup black olives, preferably Kalamata or oil-cured
1 package of feta cheese, about 7 ounces
1 finely chopped garlic clove
1 finely chopped green onion
Zest and juice of a lemon
Salt
1 large bunch of spinach, about 1 pound, washed, chopped
1 jar of sun-dried tomatoes in oil, about 8 ounces
Equipment:
pot
bowl
colander
Cooking instruction summary:
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.
Step by step:
1. 1 Bring a medium pot of water to a boil.
2. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas.
3. 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
4. Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice.
5. 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
6. 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.
Nutrition Information:
covered percent of daily need
