Black eyed peas salade

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Arabic




Cooking time


Soaking beans

24 hours

Total time





It’s just that one of my all time favourite songs is ‘Where is the love’ of the Black Eyed Peas. Just for the sake of it I needed to prepare a dish with black eyed peas. I chose this one and that became a hit as well. At my table that is. It is a nice rich salad but fresh salad. The wild spinach is lovely. If you have the choice pick this spinach and not the ordinary one. It really makes a difference. And, look up the song and play it while preparing the salad.


  • 500 gram wild spinach

  • 3 ripe tomatoes

  • 300 gram black eyed peas

  • 1 onion

  • 1 bouquet coriander and parsley

  • 1 lemon

  • 5 table spoon olive oil

  • salt and pepper


  • Soak the beans in water from the day before you want to make this salad.
    The next day, rinse them well with fresh water. Boil/cook them in 1 hour till done.
  • Cut the onions and let them rest in a bowl with some water. It takes the edginess off and gives the other ingredients the main part in this salad.
  • Cut the tomatoes in small pieces. Cut the coriander leaves and the parsley.
  • Cut off the hard parts of the spinach and cut the leaves in strips. When the beans are done, add the spinach for a few minutes until shrunken. Then drain.
  • Place the beans and the spinach in a large bowl and let them steam off for a few minutes. Then add the tomatoes. Also drain the onions and add them to the salad. Mix the parsley and the coriander with the rest of the salad.
  • Prepare a dressing of the lemon juice and the olive oil. Bring to taste with salt and pepper. Mix well and your salad is ready.

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