Greek Black-Eyed Peas Salad

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Greek Black-Eyed Peas Salad
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Makes: 10 servings adjust
Though this recipe calls for dry peas, SimplyRecipes.com points out that you can use canned, rinsed, and skip step 2 and 4. How easy is THAT, then?! Peas rinsed, mix other ingredients in a bowl, add the peas in with some lemon zest. That's IT.

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Directions
 

Step 1

(You can substitute canned black-eyed peas for the dry peas. Use approximately two 15-ounce cans. Rinse thoroughly. Skip step 2 and step 4 in the method instructions.)

Ingredients

  • Salt
  • 2 cups Dry black-eyed peas

Step 2

Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from half and hour to an hour, depending on how old the peas are. Don’t let the water simmer.

Ingredients

  • 1 bunch Spinach, large bunch, about 1 pound, washed, chopped
  • 1 package Feta Cheese, about 7 ounces
  • 1 jar Sun-Dried Tomatoes, in oil, about 8 ounces
  • 1 cup Black Olives, preferably Kalamata or oil-cured
  • 1 Green Onion, finely chopped
  • 1 clove Garlic, finely chopped

Step 3

Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice. Mix well.
 

Step 4

When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many.

Ingredients

  • Lemon, zest and juice

Step 5

Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.
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