Adapted from The Blue Zones Kitchen: 100 Recipes to Live to 100
1 pound black-eyed peas (or four 15-ounce cans, drained) (pinto or white beans work well too)
3 green onions, tops removed and coarsely chopped (I chop the tops as well)
1 carrot, peeled and grated (I like using 2 carrots)
3 tablespoons red wine vinegar
1 cup mint, chopped
1/2 red onion, chopped
1 cup greens like spinach, baby kale, or sweet dandelion, chopped
1/4 cup extra-virgin olive oil
Salt and pepper (at least 1/2 teaspoon)
Dill (optional for garnish)
Juice of 2 lemon (my addition – I don’t think the vinegar adds nearly enough acid so I like to add lemon juice)
3-4 roma tomatoes, chopped (my addition)
1/2 cup italian parsley, chopped (my addition)
1/2 teaspoon allspice (my addition)
If using dried black-eyed peas, place them in a pot and cover with water. Bring to a boil; then reduce to a simmer and cover with a lid, tilting lid slightly to let some steam escape.
Cook for an hour, or until peas are tender.
While peas are still hot, mix all ingredients together in a large bowl.
If using canned black-eyed peas, just drain, rinse, and heat on a stovetop over medium heat with all other ingredients until warmed through (5-6 minutes). (I usually use canned beans and don’t bother heating them).