Blue Zones Kitchen Black Eyed Pea Salad with Mint & Onions

Adapted from The Blue Zones Kitchen: 100 Recipes to Live to 100.

Ingredients

  • 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

Directions

  1. 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.
  2. Cook for an hour, or until peas are tender.
  3. While peas are still hot, mix all ingredients together in a large bowl.
  4. 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).
  5. Garnish with dill, if using.
  6. Serve warm or cold.