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Black Eyed Pea Salad with Pomegranate and Mint Recipe

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4 from 9 reviews

This refreshing Black Eyed Pea Salad is a vibrant Mediterranean-inspired dish perfect as a light lunch or a flavorful side. Featuring tender black eyed peas complemented by crisp cucumbers, juicy grape tomatoes, tangy pomegranate seeds, and fresh mint, all tied together with a zesty pomegranate molasses dressing. Optional feta cheese adds a creamy, salty touch to balance the flavors. Quick to prepare with no cooking required, it's an ideal healthy dish that brings a delightful mix of textures and tastes to your table.

  • Total Time: 15 minutes
  • Yield: 6 servings as a side

Ingredients

Salad Ingredients

  • 15 ounce can black eyed peas, drained and rinsed
  • 6 ounces grape tomatoes, halved
  • 1 English cucumber, trimmed and chopped
  • 1/2 cup pomegranate seeds (from about 1/2 a pomegranate)
  • 2 green onions, chopped
  • 20 mint leaves, chopped
  • Feta cheese, crumbled (optional)

Dressing Ingredients

  • 2 tablespoons pomegranate molasses (or balsamic reduction)
  • 1/2 lemon, juiced
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove, minced
  • Kosher salt, to taste
  • Black pepper, to taste

Instructions

  1. Mix the black eyed pea salad: In a large mixing bowl, combine the drained and rinsed black eyed peas with halved grape tomatoes, chopped English cucumber, pomegranate seeds, chopped green onions, and chopped fresh mint leaves. Gently toss to evenly distribute all ingredients.
  2. Make the dressing: In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), freshly squeezed lemon juice, extra virgin olive oil, minced garlic, and season with kosher salt and black pepper. Whisk well until emulsified and combined.
  3. Dress and serve: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Optionally, sprinkle with crumbled feta cheese for a creamy, salty contrast. Serve immediately or chill briefly before serving for enhanced flavors.

Notes

  • Pomegranate molasses adds a unique tangy sweetness; if unavailable, balsamic reduction is a good substitute.
  • For a vegan option, simply omit the feta cheese.
  • Use fresh herbs like mint for the best flavor impact.
  • This salad can be prepared ahead of time and refrigerated for up to 24 hours; add feta just before serving to maintain texture.
  • Rinse canned black eyed peas well to reduce sodium content.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/black-eyed-pea-salad-with-pomegranate-and-mint-recipe/