Parsley, spring onion, lemon juice, olive oil, and salt can make the foundation of many fantastic salads.Boiled potatoes, cubed and cooled, tossed in this elixir? Check.
Chickpeas, pinto beams, green beans, all sorts of beans, boiled, cooled, and tossed? Check.
Any sort of boiled and cooled cubed root vegetable (beet, carrot…)? Check.
Yes, I have had my fair share of experimenting with the possibilities of this salad base, but black eyed peas are particularly nostalgic of an Iraqi home. Some add diced tomatoes and cucumber too.
There is this debate on if they should be soaked or not, since they are small. The answer is yes. Try to soak them at least 6 hours, overnight is better.
1 cup dry black eyed peas
1 cup chopped parsley
1 spring onion, sliced
2 lemons, juiced
8 Tbsp olive oil
1 1/2 tsp salt
Soak the black eyed peas in excess water at least 6 hours, or preferably overnight.
In a pot of fresh water, bring the beans to a boil, and boil for about an hour and 15 minutes, until the beans are soft but not mushy to the touch.
Add a teaspoon of salt in the last 10 minutes of cooking.
If using a pressure cooker, 20 minutes after the whistle should be enough to cook the beans.
Drain the beans from the water, place them in a bowl.
Toss them in the olive oil and set aside until cooled.
Add the spring onion, lemon juice, and parsley; toss to combine.
Taste for salt and acidity, adjust accordingly.
This is one of those salads that taste better after overnight refrigeration, and last up to a week in the fridge.