If you’ve spent any amount of time south of the Mason-Dixon Line, you know that we eat black-eyed peas on New Year’s Day for good luck and prosperity in the new year.
What happens if you’re like me and don’t particularly like black-eyed peas? Hmmm…perhaps that explains a lot about that luck thing.
Most people just boil their black-eyed peas until tender. Well, I’ve got to do SOMETHING besides that if I’m going to enjoy them. I saw this recipe which calls for using black-eyed peas in a salad!
This version looks much healthier than boiling the peas with bacon and looks, to me, much tastier, too. The original recipe called for sundried tomatoes packed in oil. I went with the healthier, fresher option.
So, start your new year off with a healthy and delicious way to eat your peas AND your greens.
Greek Black-Eyed Pea Salad
2 cups dry black-eyed peas
7 oz feta cheese
1 tomato, chopped
1 cup black olives, preferably Kalamata or oil-cured
1 finely chopped green onion
1 finely chopped garlic clove
1 lb fresh spinach, washed and chopped
zest and juice of a lemon
Bring a medium pot of water to a boil. Add a generous amount of salt. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are tender, anywhere from 30 minutes to an hour. Don’t let the water simmer.
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.
When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking process. 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.
Nutritional Information: Calories Per Serving: 292, Calories from Fat: 140, Fat: 16 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 44 mg, Sodium: 963 mg, Carbohydrates: 26 g, Fiber: 8 g, Sugar: 3 g, Protein: 17 g