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 use 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 Kosher salt)
- Dill (optional for garnish)
The following are ingredients I like to add.
- Juice of 2 lemon (I don’t think the vinegar adds nearly enough acid so I like to add lemon juice)
- 3-4 roma tomatoes, chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/2 teaspoon allspice
- 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).
- Garnish with dill, if using.
- Serve warm or cold.