Black Eyed Pea Salad

• 2 cups dried black-eyed peas
• 1 tsp salt
• 1 pint cherry tomatoes, halved
• 1 head romaine lettuce, cut into ribbons
• 2 tbsp fresh oregano leaves
• 1/4 cup basil leaves
• 4 None green onions, thinly sliced
• 2 None lemons, juiced
• 1/3 cup extra-virgin olive oil

1. Soak beans in warm water for 30 mins. Drain beans and place in saucepan with water to cover. Add salt. Cover with a lid and set over very low heat. When water starts to boil, set lid at an angle and simmer until beans are tender, about 30-40 mins. Drain and cool.
2. Transfer beans to a large bowl. Add tomatoes, romaine, oregano, basil and green onions, and toss well. Season with salt and pepper, then add the lemon juice and oil and toss again. Transfer to a platter to serve.

blackeyed peas, salt, cherry tomatoes, romaine lettuce, oregano, basil, green onions, lemons, extravirgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/29644 (may not work)