Black-eyed peas salad
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An amazing salad, full of tempting colours. Although it is ideal during Lent, I suggest you should enjoy it all year round.
Place the black-eyed peas in cold water and boil them for 5 minutes. Drain them and discard the water. Place them in clear water and boil them for further 20 minutes. Season them with salt while cooking. Drain them and leave them to come to room temperature. Place them in a salad bowl and add the spring onions, peppers and onion rings. Whisk the olive oil with the vinegar, salt and pepper until you get a dressing with a creamy consistency. Pour the dressing over the salad and sprinkle with lots of parsley. Give everything a good toss to combine all the ingredients well and serve.
portions 5
Preparation Time 10 minutes
Cooking Time 30 minutes
Ingredients
- 500g black-eyed peas
- 1/2 tea cup of extra virgin olive oil
- 1/4 tea cup of wine vinegar
- 2 spring onions, finely cut
- 1 dried onion in rings
- 2 pickled Florina peppers, finely cut
- 3 tablespoons parsley, finely chopped
- salt
- freshly ground pepper
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