Turkish Black-Eyed Peas with Scallions, Walnuts and Parsley Salad
 
makes about 3 cups 
 
1 cup  black-eyed peas
4 Tbsp  lemon juice
  salt to taste
1/2 tsp  pepper
1/4 cup  thinly sliced scallions
1/4 cup  finely chopped fresh parsley
1/2 cup  chopped walnuts
1/4 cup  pomegranate seeds
1-1/2 Tbsp  olive oil
 
pick over beans and discard any foreign matter. place in a deep pan, cover 
with fresh water and bring to a boil. lower the heat and cook at a simmer, 
partially covered, until the beans are tender, about 1 1/2 hours. remove 
from the heat and drain well in a colander. place the beans in a bowl, add 
the lemon juice, salt and pepper; toss well and let stand 10 minutes. add 
the remaining ingredients and toss again. lightly crush the beans with 2 
tablespoons water. serve cold or at room temperature. 
 
http://groups.yahoo.com/group/cook-books 
 
 
 
-- 
(ID: 13570) Mirror: rec.food.recipes: Tue, Apr 1, 2003


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