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Mediterranean Black-Eyed Peas with Honey Vinaigrette

ByElena Paravantes, MS, RD

Black-eyed-peas-Mediterranean-honey-vinaigrette

Beans are such an important part of any diet, regardless of what type of diet you want to follow. They are a food that combines so many qualities; it is filling, it has protein, it has slowly digested carbohydrates, it has antioxidants and it has fiber. These nutrients are not only healthy, as beans have been shown to protect against heart disease, diabetes and cancer, but beans are also the ideal food for those trying to lose weight. Eating small amounts keep you full and satisfied for a long time.

Now Greeks have several ways of eating beans, which I discuss here. They are mostly prepared stewed or roasted in the oven, and they are delicious. Today, I felt like having a somewhat salad-like bean dish.  So I made my sister’s recipe of black-eyed peas. As Maria explains, this is a dish that tastes better the next day or even the day after that, as all the flavors have had a chance to meld. The preparation is simple, but the result is dangerously good, you just want to eat all of it. And while you are eating it, think of all the nutrients you will be getting: antioxidants, good fats, fiber, and protein.

This can be enjoyed as a main course for a light meal, or you can serve it as a salad or side dish as part of a larger meal.

And as always with simple dishes, make sure you use the best and freshest ingredients.

Jump to Recipe

Mediterranean Black-Eyed Peas with Honey Vinaigrette

Black-eyed-peas-Mediterranean-honey-vinaigrette
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Appetizer, Entree, side
Cuisine: Greek, Mediterranean, Vegan
Servings: 2 -4
Author: Elena Paravantes, MS, RD
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Ingredients

  • 7-8 ounces of uncooked black-eyed peas
  • 2 tablespoons chopped spring onion
  • 1 bunch of chopped parsley
  • 5 Tablespoons olive oil
  • 1 ½ tablespoon wine vinegar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • pepper

Instructions

  • In a pot boil the beans in plenty of water, for about 40-50 minutes. You do not want the beans to be mushy.
  • In a small bowl mix the vinegar and honey, then add the olive oil, salt and pepper and mix well.
  • Once the beans are cooked, drain and set aside until, they have cooled off.
  • Once beans are cool, add the parsley and the spring onion and then add the dressing and mix well.
  • Let the salad sit for at least 2 hours before eating (or overnight) for best results.
Photo by Elena Paravantes © 2013

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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5 Comments

  2. Υπαρχει καμμια συνταγη για χταποδι αλλα για ορεκτικο. Εχω χασει την συνταγη της μετερας μου η οποια δεν υπαρχει πια.

    Reply

  3. Πολύ ωραία σαλάτα έγιναν τα μαυρομάτικα. Μ αρέσει η προσθήκη μελιού.

    Ισως έτσι τρώγονται καλύτερα απο όλους.
    Και τα έχω επιθυμήσει. Μου έδωσες ιδέα Ελενα.

    Καλό σ/κ 🙂

    Reply