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+--- Thread: Egyptian Black-Eyed Pea and Spinach Salad (/showthread.php?tid=160608)
Egyptian Black-Eyed Pea and Spinach Salad - tubeN2 - 09-24-2004
Prep: 15 min, plus chilling time. [ul] [li]1/4 cup plus 2 Tbs. lemon juice [li]1/4 cup plus 3 Tbs. extra virgin olive oil [li]1/4 tsp. paprika [li]1 tsp. ground cumin [li]4 scallions, minced [li]1/2 red onion, chopped [li]1/4 cup fresh Italian parsley, chopped [li]1/4 cup fresh cilantro, chopped [li]1/2 green bell pepper, seeded and chopped [li]2 large tomatoes, seeded and chopped [li]1 lb. canned black-eyed peas [li]4 cups spinach leaves, stemmed[/li][/ul]
Combine first 5 ingredients in a jar with a tight-fitting lid. Season with sea salt and black pepper to taste. Shake vigorously and set aside. Combine remaining ingredients, except spinach, in a bowl. Chill 30-60 minutes. Place spinach on serving plates and top with bean salad. Shake dressing and pour over salad.
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