Black Eyed Pea and Pomegranate Salad (GF( (DF)

Black-Eyed Pea Salad

This recipe came from one of my nutrition school assignments this semester: to try a new food—fruit, vegetable, or otherwise! I chose black-eyed peas, a legume packed with fiber and nutrients. This hearty, savory-sweet salad is perfect year-round and can be a meal or a side dish.

The first thing I did was grab some dry black-eyed peas from Sprouts. After rinsing them, I used my Instant Pot to pressure cook them on high for 15 minutes. That yielded about 3–4 cups of black-eyed peas, enough for this recipe and additional meals.

To my surprise, black-eyed peas taste a lot like Great Northern beans! As a fan of green split peas, I wasn’t surprised to find I loved these too. After cooking the beans, I chopped my fresh ingredients, tossed everything together, and ended up with a colorful, nutrient-dense dish.

Ingredients

  • 1.5–2 cups cooked black-eyed peas

  • 1 cup edamame

  • 1/2 cup chopped green olives

  • 3/4 cup fresh pomegranate seeds

  • 1 chopped spring onion

  • 2 tbsp olive oil

  • Juice of 1/2 lemon

  • 1 tsp sea salt

Instructions

  1. Cook the black-eyed peas:

    • Rinse 1 cup of dry black-eyed peas.

    • Pressure cook on high for 15 minutes with 4–6 cups of water and 4 cups of bone broth (or double the water if not using broth).

    • Let the pressure release naturally, then cool.

  2. Prepare the ingredients:

    • Slice the green olives, chop the parsley, and dice the spring onion.

  3. Assemble the salad:

    • In a large mixing bowl, combine black-eyed peas, edamame, green olives, pomegranate seeds, and spring onion.

    • Drizzle with olive oil, squeeze in the lemon juice, and sprinkle with sea salt.

  4. Mix and enjoy:

    • Toss the ingredients together until well combined.

    • Serve immediately or store in the refrigerator for up to a week.

Optional Add-ins:

  • Toss in a cubed sweet potato or any leftovers for extra color and flavor.

This vibrant, protein-packed salad is not only delicious but also a feast for the eyes. Enjoy it as a snack, side dish, or a standalone meal!

Angie Renee