What’s for lunch? Warm Black-Eyed Pea Salad!

I was starving and wanted to make something easy but healthy and filling for lunch today. Cooking black-eyed peas is pretty effortless because you don’t have to soak them overnight. And they are cheap (99 cents a bag)! 

This recipe is very simple and versatile. I added dried parsley after I took this pic, but you can add any fresh or dry herb you wish. 

Did you add fresh herbs or other spices? Let me know what you added and how it tastes!

Warm Black-Eyed Pea Salad

by The Cooking Accountant 

Ingredients

• 1 cup black-eyed peas
• water, enough to cover peas
• 1 tsp olive oil
• salt, to taste
• pepper, to taste
• a pinch of dried parsley

Instructions

Sort and rinse the black-eyed peas. Throw out any that have brown spots on them. 

Put the peas in a pot and add cool water until it’s about an inch over the beans. 

Put the pot on to boil. 

Once the water starts to boil, take the pot off the stove and drain the water over a strainer. You can discard any skins that have come loose. 

Fill the pot again with cool water and bring the black-eyed peas to a boil again. 

When they start boiling, lower the heat to a medium flame and cook for about 20 min. 

The beans are cooked when they feel soft but haven’t become mushy yet. 

Drain the water over the strainer again. 

Place the beans in a plate or bowl. 

Add the olive oil, salt, pepper, and herbs and stir until the peas are coated. 

You can eat it like this or serve with lettuce and greens. 

The beans have their own flavor, but it blends well with the flavor of the olive oil.

Details

Yield: 2 servings