Blue Zones Kitchen Black Eyed Pea Salad with Mint & Onions

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

Ingredients

My edits are bold and italicized

• 1 pound black-eyed peas (or four 15-ounce cans, drained) – pinto & white beans work well too
• 3 green onions, tops removed and coarsely chopped (I add the tops as well)
• 1 carrot, peeled and grated (I add 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)

• I like to add the following ingredients:
  • 1/4 cup lemon juice (I don’t think the vinegar alone adds enough acid)
  • 3-4 roma tomatoes, chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 1/2 teaspoon allspice

Instructions

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. Cook for an hour, or until peas are tender. If using canned black-eyed peas, 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.
2. While peas are still hot, mix all ingredients together in a large bowl.
3. Garnish with dill, if using.
4. Serve warm or cold.

Print Recipe

Blue Zones Kitchen Black Eyed Pea Salad with Mint & Onions

Ingredients

• 1 pound black-eyed peas (or four 15-ounce cans, drained) - pinto & white beans work well too
• 3 green onions, tops removed and coarsely chopped (I add the tops as well)
• 1 carrot, peeled and grated (I add 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 lemons (I don’t think the vinegar in the original recipe adds enough acid)
• 3-4 roma tomatoes, chopped
• 1/2 cup flat-leaf parsley, chopped
• 1/2 teaspoon allspice

Instructions

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. Cook for an hour, or until peas are tender.

2

While peas are still hot, mix all ingredients together in a large bowl.

3

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).

4

Garnish with dill, if using.

5

Serve warm or cold.