Curried black eyed peas became a favorite side dish or appetizer while traveling in through Turkey.

The wonderful tradition of offering an assortment of cold and hot appetizers (mezze) along with warm bread is a tradition we have carried on since our visit.

Here are a few additional recipes that we often pair with the salad to make a complete platter.

Turksih Meatballs – Kofte

Yogurt Dip with Jalapeno and Fresh Herbs

Warm Eggplant Dip with Ottoman Spice Mix

Fig and Onion Chutney Served with Feta Cheese

If you are one of the many people who eat black eyed peas on New Years day to bring luck and properity in the coming year, this recipe is a great choice! The cold curried salad is easy to make and full of fresh herbs and spices.

Here are some additional salad recipes you might enjoy:

Romanian White Cabbage Salad – Salatǎ de Varzǎ

Risoni Salad with Tzatziki and Feta

Stuffed Eggplant with Onion, Tomato and Fresh Herbs

Salad Dressing With Citrus and Fresh Ginger

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Yield: 3 Cups

Curried Black Eyed Peas

Name: Curried Black Eyed Peas
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 45 min
Yield: 3
Cuisine: International
Ingredients: 1 Cup (145 g) Dry Black Eyed Peas - 3 Cups Cooked (480 g); 3 Tablespoons (5 g) Fresh Mint (minced); 3 Tablespoons (5 g) Fresh Dill (minced); 3 Tablespoons (5 g) Fresh Parsley (minced); 1/2 Sweet White Onion (minced); 2 Tablespoons (30 ml) Lemon Juice; 1/2 Red Bell Pepper (minced); 2 Teaspoons (2 g) Yellow Curry Powder; 2 Tablespoons (30 ml) Olive Oil; 1 Teaspoon (7 g) Honey; 1/4 Teaspoon (.25 g) Red Pepper Flakes; Salt and Pepper to Taste

Curried Black-Eyed Peas with Fresh Mint and Dill. Perfect as a side salad, appetizer, or as part of a complete Mezze Platter

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

1 Cup (145 g) Dry Black Eyed Peas - 3 Cups Cooked (480 g)
3 Tablespoons (5 g) Fresh Mint (minced)
3 Tablespoons (5 g) Fresh Dill (minced)
3 Tablespoons (5 g) Fresh Parsley (minced)
1/2 Sweet White Onion (minced)
2 Tablespoons (30 ml) Lemon Juice
1/2 Red Bell Pepper (minced)
2 Teaspoons (2 g) Yellow Curry Powder
2 Tablespoons (30 ml) Olive Oil
1 Teaspoon (7 g) Honey
1/4 Teaspoon (.25 g) Red Pepper Flakes
Salt and Pepper to Taste

Instructions

Place the peas in a pot and cover with water. Bring the pot to a boil for 2 - 3 minutes.
Turn off the heat and allow the peas to soak for 60 minutes.
Drain and return the beans the pot.
Cover with water and bring the pot to a boil. Continue to cook until the peas are soft but not mushy, (Approximately 30 minutes).
Stain the peas and allow them to cool.
Add the fresh herbs, onions and red bell peppers.
Combine the olive oil, honey, dry herbs and lemon juice in a small bowl. Add the mixture to the beans.
Serve with lemon.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 92Total Fat 2.4gSodium 13mgCarbohydrates 18gFiber 7.2gSugar 2.3gProtein 6.5g