This earthy salad, a Kotsoni family recipe, makes a lovely counterpoint to the Potent Garlic DipSatisfying Vegetarian Recipes

Nicola Kotsoni
March 1997

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Recipe Summary

Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cover the black-eyed peas with cold water and let soak overnight. Drain and rinse the peas and transfer them to a large saucepan. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to moderate and cook until tender, 30 to 35 minutes.

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  • Drain the peas, rinse with cold water and drain again. Transfer the peas to a large bowl and add the onion, oil and vinegar. Toss the black-eyed peas with the parsley, season with salt and white pepper and serve.

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