black eyed pea salad in a glass bowl

This is more of a suggestion than a recipe: cook your black eyed peas, add the chopped vegetables you’d like to eat with them, and toss them all together with salt, pepper, olive oil, and vinegar. Corn, beans, and sweet pepper can provide an appealing sweetness; vinegar and extra virgin olive oil add a nice contrast. The possibilities are endless!


Ingredients

  • 1 pound or ½ kilogram dry black eyed peas
  • Water or broth as needed
  • Chopped raw vegetables such as sweet peppers, tomatoes, and cucumbers
  • Cooked corn (if you like)
  • Extra virgin olive oil
  • Vinegar (such as red wine vinegar)
  • Salt and pepper

 

Directions

Sort dry black eyed peas to remove any stones or leaves that may be hiding among them and any peas that don’t look good (are extremely wrinkled or discolored, for example). Rinse them clean and discard rinsing water.

You do not need to soak black eyed peas as you do beans. Place about 1 pound or ½ kilogram of black eyed peas in approximately 6 cups of water or broth in a large pot. Bring to a boil, reduce heat to simmer, and cook 45 minutes to an hour or until tender. (Or use a pressure cooker with less water, for about 15 to 20 minutes, according to your pressure cooker’s directions.) Drain peas and allow them to cool.

Then add whatever chopped vegetables you like—I use the ones listed above—plus salt, pepper, extra virgin olive oil, and vinegar to suit your taste.

Note: Different types of vinegar (wine or balsamic, for example) and olive oil (very fresh and pungent or milder, for example) will provide flavor variations, as will the mix of vegetables you use. If you use canned corn instead of fresh or frozen, keep in mind that may contain enough salt that you don’t need to add much (if any).

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