Egyptian Black-Eyed Pea and Spinach Salad

[Guest guest]

Egyptian Black-Eyed Pea and Spinach Salad

 

1/4 cup plus 2 Tbs. lemon juice

1/4 cup plus 3 Tbs. extra virgin olive oil

1/4 tsp. paprika

1 tsp. ground cumin

4 scallions, minced

1/2 red onion, chopped

1/4 cup fresh Italian parsley, chopped

1/4 cup fresh cilantro, chopped

1/2 green bell pepper, seeded and chopped

2 large tomatoes, seeded and chopped

1 lb. canned black-eyed peas

4 cups spinach leaves, stemmed

 

Combine first 5 ingredients in a jar with a tight

fitting lid. Season with sea salt and black pepper to

taste. Shake vigorously and set aside. Combine

remaining ingredients, except spinach, in a bowl.

Chill 30-60 minutes. Place spinach on serving plates

and top with bean salad. Shake dressing and pour

over salad.

 

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