Black Eyed Peas Salad

I first featured a black eyed peas recipe way back in 2009. In Greek, we call them “mavromatakia” which is pretty close to the English description.

Last year I visited New Orleans for the first time and I became familiar with the local cuisine and traditions. I also read about the southern tradition of eating black eye peas on New Year’s Day.

Eating black eyed peas on January 1st would bring luck and prosperity and that one should eat one pea for each day of the year (start counting)!

My approach to black eyed peas is more Mediterranean than southern US: easy, bursting with bright vegetable flavours and and tangy dressing. Feel free to use your own combo of diced vegetables.

Black Eyed Peas Salad

(serves 4-6)

1 cup dried black eyed peas*

3/4 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1/2 cup diced celery

1 cup diced English cucumber

1 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint

1 large, ripe tomato, diced

2 cups baby spinach leaves

Dressing

1 Tbsp. Dijon style mustard

1 tsp. honey

2 Tbsp. red wine vinegar

2 Tbsp. lemon juice

1/2 cup extra-virgin olive oil

sea salt and black pepper to taste

1. Place your black eyed peas in a bowl and cover with 3 cups cold water. Allow to soak overnight. The next day, empty peas into a colander then transfer to a medium pot. Add enough cold water to cover then place on your stovetop over medium high heat. Once the water comes to a boil, empty contents into a strainer, discard water.
2. Place peas back in the pot and fill up again with 5 cups water. Bring to a boil, add a tsp. of salt and simmer for 30 minutes. Test peas for doneness. If not tender, simmer for another 10 minutes. You may have to simmer the peas for up to an hour until tender. Strain, allow to cool completely.
3. In a large bowl, add your your black-eyed peas along with the remaining chopped vegetables and herbs. If preparing ahead of time, add the tomatoes and spinach just before serving and then toss in to incorporate.
4. Add dressing ingredients into a jar with with salt and pepper according to taste. Toss and serve cool or at room temperature.

*1 cup dry black eyed peas will yield you about 2 1/2 cups when cooked. If you’re in a rush, use canned peas but rinse off the liquid in the can.