Black-Eyed Pea Salad

By Nikki Rose

We eat a lot of beans in Crete. Some varieties are made into fritters (chickpeas and split yellow peas) and added to a long list of vegetable or meat dishes. Some are mashed and served as a dip along with other meze items. We also use chickpea flour for rustic breads. I like beans as the star of a salad. Certain beans make ideal medleys with certain herbs. For instance, black-eyed peas with fresh dill is a fantastic combination. Lentils have a very robust flavor, so they hold up to powerful seasonings and garlic. Plan to make bean salads about an hour before serving (or overnight) to let the flavors meld. Bean salads will keep under refrigeration for 3 days.

Black-Eyed Pea Salad

Serves 4-6 people as part of meze

2 cups cooked black-eyed peas
1 small onion, diced (purple onions work great for this)
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 small chili pepper, minced or a pinch of dried red pepper flakes
2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
a pinch of salt and black pepper

Preparation

Mix all ingredients together, marinate in the refrigerator for at least an hour before serving.