Black-Eyed Pea Salad with Tangerines, Figs and Nuts
This black eyed pea salad with tangerines, figs and nuts brings together the whole Greek diet and a long list of Mediterranean diet ingredients into one delicious, colorful, easy salad. The super foods episode on season 4 of My Greek Table speaks to the huge variety of everyday foods that are Greek, delicious and really good for us. You can enjoy the salad with a glass of wine, too. I like to serve it with a crisp, aromatic white Robola, from the island of Cephalonia in the Ionian.
- 1 ¾ cups 250 g black-eyed beans
- 3 tangerines
- 2 dried Greek figs
- 2 Tbsp black currants
- 2 Tbsp chopped walnuts
- 1 quart vegetable broth
- 1 spring onion finely chopped
- 1 Tbsp chopped fresh thyme
In a saucepan with boiling water, bring the black eyes to a boil for about 10 minutes.
Strain, rinse well, add the vegetable broth, and beans back to the pot and cook covered over medium heat for about 20-25 minutes, or until the black eyed peas absorb all the liquid and are tender but whole and firm.
Meanwhile chop the tangerines, figs and walnuts.
Prepare the vinaigrette: in a medium size bowl, place the tangerine juice, balsamic vinegar, honey, turmeric, black pepper, sea salt, mustard and extra virgin olive oil. Using an immersion blender or by hand with a wire whisk, combine the ingredients until the dressing is smooth and emulsified.
In a large bowl, mix the black eyes with the tangerines, walnuts, figs, raisins, scallions, and fresh thyme. Toss with the vinaigrette and serve.