You can substitute canned black-eyed peas for the dry peas. Use approximately two 15-ounce cans. Rinse thoroughly. Skip step 1 and step 3 in the method instructions.
Ingredients
- 2 cups dry black-eyed peas
- 7 oz feta cheese
- 8 oz sun-dried tomatoes in oil
- 1 cup black olives, preferably Kalamata
- 1 green onion (finely chopped)
- 1 finely chopped garlic clove
- 1 pound, washed, chopped spinach
- Zest and juice of a lemon
- salt (to taste)
Directions
- 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.
- 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.
- 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.
- 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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