- 300 grams (0.66 pounds)black-eyed peas
- 4 spring onions roughly chopped
- 4 tablespoons of dill finely chopped
- juice of one lemon
- 1/3 to 1/2 cup of olive oil
- salt and pepper to taste
This is a very light dish. It can be served as a salad or as a main dish if you like something with only a few calories and full of nutritional value. Because the black-eyed peas cook very fast and need no pre-soaking the way a lot of regular beans do, it is a very quick and simple solution.
Bring a medium pot to a boil. Add the black-eyed peas. Let them cook for 20-30 minutes. Please do not overcook them.
When the black-eyed peas are done, drain them pour them into cold water and drain them again. Discard any loose skins.
In a big salad bowl, place the beans and all the other ingredients (not the lemon juice) and mix gently. Sprinkle salt and pepper to taste.
Use the lemon juice when it is time to serve them.
Olive oils or salted fish can be nicely combined with this recipe.