Blackeyed Pea and Parsnip Salad Recipe

I did this yesterday, borrowed from a Food Network recipe.

1 lb dried black eyed peas

water to cover and cook

4 bay leaves

2 t cumin

salt to taste

3 parsnips, grated or minced

4 or 5 green onions, sliced on the bias

1/2 bunch flat leaf parsley, minced

1 or 2 lemons, juiced

@ a cup of Kalamata olives, pitted and sliced in half

6 T EVOO, or a bit more


Method:

Cook the peas with salt to taste, bay leaves and cumin. Drain and place in a bowl.

Heat the olive oil over med heat and fry the olives for 4 to 5 minutes. Pour the oil and olives over the peas.

Add the parsnips,green onions, parsley and lemon juice. Salt and pepper to taste.

Refrigerate a few hours before serving. Damn good. I may add a bit of lemon zest and/or fresh mint next time.