Although this preparation of black-eyed peas and tomatoes is called a salad, in Lebanon it is usually an addition to the spread of various dishes found on a meze table. This salad is perfect for an end of the summer meal. Serve it with romaine lettuce leaves to be used as scoops. For ease of preparation, you can use canned black-eyed peas too, but rinse them first in a strainer.
Black-eyed Peas and Tomato Salad
Prep time
Cook time
Total time
In Lebanon this salad is called Lūbya Musalāṭ wa’l-Banadūra. Ground sumac can be found through spice sources on-line or in Middle Eastern markets.
Author: Clifford A. Wright
Recipe type: Salad
Cuisine: Arab
Serves: 6 meze servings
Ingredients
- 1 cup fresh black-eyed peas
- Salt to taste
- 1 pound tomatoes, diced
- ¼ cup extra-virgin olive oil or more to taste
- ¼ cup fresh lemon juice or more to taste
- 2 tablespoons finely chopped fresh mint leaves
- Freshly ground black pepper to taste
- Ground sumac to taste
Instructions
- Place the black-eyed peas in a saucepan and cover with water by 2 inches. Bring to a boil, salt lightly, and cook until tender, about 20 minutes. Drain and cool.
- In a bowl, toss the tomatoes, black-eyed peas, olive oil, lemon juice, mint, salt, pepper and sumac then transfer to a serving bowl or platter and serve at room temperature.
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