We are just wrapping up the bean planting season in Colorado, and now it is time to watch these delicious nutritional powerhouses grow! To celebrate a successful planting season, why not enjoy a nice big bowl of this summery black-eyed pea salad?
Everything but the Lettuce Black-Eyed Pea SaladDifficulty: Easy
Breaking all the salad rules with this refreshing summer salad. This recipe will quickly become your go-to for picnics at the park and potlucks. Packed with fiber and protein, there’s a unique crunch in every bite. My favorite way to eat this salad: Pick up a bag of Zapp’s hotter than hot kettle potato chips and use that as a spoon for every bite. The flavor combination is 100%! – Colleen
1 cup dry black eye peas, soaked overnight
1 cup cooked bulgur wheat
1 cup diced English cucumbers
½ cup crumbled feta cheese
½ cup chopped pistachios
½ cup fresh herbs – cilantro and mint combination
½ cup green onions, chopped
¼ cup sun dried tomatoes in oil, chopped fine
¼ cup olive oil
2 garlic cloves, smashed and minced
Juice and rind of one large lemon
- Rinse your soaked black-eyed peas and place them in fresh simmering salted water. Simmer black-eyed peas for 2 to 4 hours until cooked, but still firm. Strain, then cool in the refrigerator.
- Prepare your bulgur wheat and let cool.
- In a big bowl, combine cooled black-eyed peas and bulgur wheat.
- Add in cucumber, feta cheese, pistachios, cilantro/mint, green onion, sun dried tomatoes and garlic. Stir gently. Pour in olive oil, salt and pepper to taste.
- Zest and juice an entire lemon over the mixture and stir well. Add in more lemon juice and rind if desired.
- Let mixture sit at room temperature for an hour so all the flavors come together. Mix gently once again and serve or refrigerate.
Looking for more black-eyed pea recipes? Check out this Herby Black-Eyed Pea Toast that can also double as a salad.
Or want to try another delicious recipe from Colleen? Try these Lasagna Beans.
We hope you have a wonderful – and delicious – summer!