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:

Quickview
233k Calories
12g Protein
9g Total Fat
28g Carbs
67% Health Score
Limit These
Calories
233k
12%

Fat
9g
15%

  Saturated Fat
4g
30%

Carbohydrates
28g
10%

  Sugar
13g
15%

Cholesterol
25mg
8%

Sodium
707mg
31%

Get Enough Of These
Protein
12g
26%

Vitamin K
221µg
211%

Vitamin A
4439IU
89%

Manganese
1mg
56%

Folate
202µg
51%

Potassium
1358mg
39%

Fiber
7g
31%

Vitamin C
25mg
30%

Copper
0.6mg
30%

Magnesium
119mg
30%

Phosphorus
285mg
29%

Vitamin B2
0.48mg
28%

Iron
5mg
28%

Calcium
233mg
23%

Vitamin B1
0.32mg
21%

Vitamin B6
0.35mg
18%

Vitamin B3
3mg
17%

Zinc
2mg
15%

Vitamin E
1mg
11%

Vitamin B5
1mg
11%

Selenium
7µg
11%

Vitamin B12
0.48µg
8%

covered percent of daily need
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