Turkish Black-Eyed Pea Salad with Herbs and Olive Oil
Börülce Salatası
This refreshing Turkish salad combines tender black-eyed peas with fresh herbs, creating a bright, earthy flavor with a satisfying bite. The colorful mixture of white beans, green herbs, and red onion creates an appealing rustic appearance. It's perfect for those seeking a healthy, protein-rich dish that's both filling and light.
Ingredients
Instructions
-
Soak the peas
Rinse the dried black-eyed peas under cold water and place in a large bowl. Cover with cold water by 5cm and let soak for 8-12 hours or overnight. The peas should double in size and feel slightly soft when pressed. Do not skip soaking as unsoaked peas will take much longer to cook and may remain tough.
-
Cook the peas
Drain and rinse the soaked peas. Place in a large pot and cover with fresh water by 3cm. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Simmer gently for 25-35 minutes until tender but still holding their shape when pierced with a fork. Do not overcook or they will become mushy and break apart.
-
Cool the peas
Drain the cooked peas in a colander and rinse with cold water for 1-2 minutes to stop the cooking process. Let them drain completely for 10-15 minutes, shaking the colander occasionally until no excess water remains. The peas should feel dry to the touch and slightly cool. Do not use hot peas as they will wilt the herbs.
-
Prepare the vegetables
Finely dice the red onion into 3mm pieces. Roughly chop the parsley leaves and tender stems into 1cm pieces. Finely chop the dill fronds into small pieces, discarding thick stems. The herbs should look bright green and aromatic when chopped. Do not chop the herbs too far in advance as they will lose their vibrant color.
-
Make the dressing
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper for 30-60 seconds until well combined. The mixture should look slightly emulsified and taste balanced between acidic and salty. Taste and adjust seasoning as needed. Do not make the dressing too acidic or it will overpower the delicate pea flavor.
-
Assemble and serve
In a large serving bowl, combine the cooled black-eyed peas, diced onion, parsley, and dill. Pour the dressing over the mixture and toss gently for 1-2 minutes until everything is evenly coated and glistening. Let stand at room temperature for 15-20 minutes for flavors to meld. Do not refrigerate immediately as the cold will dull the herb flavors.
Tips
Cooking Tips
Add a bay leaf and a pinch of baking soda to the cooking water to help the black-eyed peas cook more evenly and become more tender while maintaining their shape.
Alternatives
If black-eyed peas are unavailable, use white navy beans or cannellini beans as substitutes - they'll provide similar texture but with a slightly different flavor profile.
Serving & Storage
Serve at room temperature as part of a meze spread with fresh bread and cheese, or as a side dish with grilled fish. Store covered in the refrigerator for up to 3 days, but bring to room temperature before serving for best flavor.
Leave a Comment