It was quick and easy to make and oh so yummy. We didn’t have any black beans on hand, so we used black eyed peas instead. Guess that would make it Southern Mexican. Do give the recipe a try, it’s quite tasty.

Serving Size: 4

Ingredients:

For the salad:

• 4 cups cooked and drained black-eyed peas
• 1 bunch scallions, chopped ( both white and green parts)
• 1/2 cup broken walnuts, toasted
• 1/2 cup fresh pomegranate seeds
• 1 cup flat-leaf parsley, chopped
• lettuce or radicchio leaves.

for the dressing:

• 1/4 cup pomegranate juice
• 3 tablespoons olive oil
• Juice of 3 large lemons
• 2 teaspoons mild grainy mustard
• pinch salt
• pinch cumin

Za’atar (from Ace Bakery):

• 1 cup (240 ml) chopped hazelnuts
• 3/4 cup (180 ml) white sesame seeds
• 1/2 cup (120 ml) poppy seeds
• 10 white peppercorns
• 1/4 cup (60 ml) cumin seeds
• 1/2 cup (120 ml) coriander seeds

Directions:

to prepare the dressing:

1. In a small bowl, whisk together the pomegranate juice, olive oil, lemon juice, mustard, salt and pepper to combine.

for the salad:

1. In a separate large bowl, place the drained, cooked black-eyed peas, scallions, toasted walnuts, pomegranate seeds and parsley.
2. Stir carefully to avoid crushing the pomegranate seeds.
3. Pour dressing over salad, stirring once more before serving.
4. Serve the salad in a lettuce or radicchio cup and dust the top with the Zahtar.

for the Za’atar:

1. Preheat the oven to 400°F (200°C).
2. Mix all the ingredients on a baking sheet and roast for about 5 minutes or until the seeds look golden.
3. Remove from the oven and let cool.
4. Spoon the mixture into a resealable plastic bag.
5. Close the bag and, using a rolling pin, roughly crush the seeds and nuts, taking care not to reduce them to paste.
6. This should take about 1 to 2 minutes.
7. Alternatively, use a mortar and pestle.
8. Or use a coffee grinder and pulse only once or twice.
9. Za’taar will last 1 month if stored in a tightly sealed container.
10. Makes 2 cups (474 ml)

Notes:

Toasting the walnuts is important, it adds a lot more flavor to the salad.
The Zahtar is also important. I made just a bit, and ground it in my coffee grinder. It does offer a very nice dimension to the salad.

Adapted from http://thewellseasonedcook.blogspot.com/ who based hers on a Food Down Under recipe.

Serving Size: 4

Ingredients:

• 1 cup dried black-eyed peas, or 1 (14 oz.) can, rinsed and drained
• 1 medium bell pepper, chopped (I prefer red, orange or yellow bell peppers as they are sweeter)
• 1 red onion, chopped
• 2-3 jalapeno pepper, seeded and finely minced
• 1 clove garlic, minced
• 1 avocado, cubed
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• salt and pepper
• pinch cayenne pepper
• dash Tabasco
• 2 teaspoons sugar

Directions:

1. If using dried black eyed peas, soak them for at least 2-3 hours then boil in salted water for 45 minutes or until soft.
2. Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
3. Toss avocado with lemon juice in separate bowl.
4. Add avocado to black-eyed pea mixture.
5. Whisk together oil, vinegar, Tabasco, cayenne, and sugar in the bowl used for the avocado.
6. Toss black-eyed pea mixture with dressing.
7. Serve at room temperature in a lettuce cup.

Notes:

Inspired by Vegetarian Times magazine October 2007