Black-Eyed Pea Salad With Herbs, Walnuts and Pomegranates

• 2 cups dried black-eyes peas, picked over and rinsed
• water
• 5 -6 tablespoons extra-virgin olive oil
• 3 -4 tablespoons lemon juice
• 3 tablespoons coarsely ground walnuts
• 1 garlic clove, minced
• salt and pepper
• 12 cup torn purslane (optional)
• 12 cup coarsely chopped flat leaf parsley
• 12 cup coarsely chopped arugula
• 14 cup pomegranate seeds

1. Place peas in a medium saucepan.
2. Add water to cover by 2 inches.
3. Bring to a boil.
4. Cook 5 minutes.
5. Drain.
6. Add fresh water just to cover.
7. Bring to a boil.
8. Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
9. Drain and let cool to room temperature.
10. Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
11. Combine peas, purslane, parsley and arugula in a serving bowl.
12. Pour dressing over them and toss well.
13. Top with pomegranate seeds.

peas, water, extravirgin olive oil, walnuts, garlic, salt, purslane, flat leaf parsley, arugula, pomegranate seeds

Taken from www.food.com/recipe/black-eyed-pea-salad-with-herbs-walnuts-and-pomegranates-423667 (may not work)