Black-eyed pea salad with celery and cumin (Pikantiki mavromatika salata)
- 1/2 pound dried black-eyed peas, soaked according to package directions
- 1/3 cup extra-virgin olive oil
- 2 celery ribs, trimmed and diced
- 2 garlic cloves, peeled and minced
- 1 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 3 scallions, trimmed and cut into thin rounds
- Salt and freshly ground pepper to taste
- Dash of cayenne
- 2 to 4 tablespoons strained fresh lemon juice
- Wash and drain the beans. Place them in a pot with enough water to cover them by 2 to 3 inches. Bring to a boil, reduce heat, and simmer for about 30 minutes, until they are tender but al dente. Pour them out into a colander and rinse under cold water, Drain thoroughly.
- Heat 2 tablespoons of the olive oil in a small skillet and sauté the celery and garlic for 2 to 3 minutes. Add the cumin seeds and mustard seeds. Heat and toss all together for another 1 to 2 minutes, just to bring out the flavor of the spices.
- In a large salad bowl, combine the black-eyed peas with the celery mixture and scallions. Season with salt, pepper, and cayenne. Add remaining olive oil and lemon juice. Let the salad sit for at least an hour at room temperature before serving.
from The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece by Diane Kochilas p.53