STREAMING NOW: The Layover

Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place peas in a medium saucepan.
  2. Add water to cover by 2 inches.
  3. Bring to a boil.
  4. Cook 5 minutes.
  5. Drain.
  6. Add fresh water just to cover.
  7. Bring to a boil.
  8. Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
  9. Drain and let cool to room temperature.
  10. Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
  11. Combine peas, purslane, parsley and arugula in a serving bowl.
  12. Pour dressing over them and toss well.
  13. Top with pomegranate seeds.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: