Black-eyed Peas and Tomato Salad
Cuisine: Arab
Author: Clifford A. Wright
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
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.
  • 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
  1. 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.
  2. 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.
Recipe by Cook-Coquus at