Black-Eyed Peas with Zucchini, Cherry Tomatoes, and Basil

Kateryna Bondar
Black-Eyed Peas with Zucchini, Cherry Tomatoes, and BasilBlack-Eyed Peas with Zucchini, Cherry Tomatoes, and Basil
Cuisine
Course
Serves 4 people
Prep time
5h 0m
Cook Time
1h 10m

A warm-cold salad in which soft, creamy black-eyed peas meet roasted cherry tomatoes and griddled strips of zucchini. This variety of bean has a thin skin and a tender center, so it doesn’t boil down to mush and holds its shape in the salad.

The composition is built on contrasts of temperature and texture: tomatoes roasted under balsamic release a sweet, concentrated juice; ribbons of zucchini charred on a grill pan add a smoky accent; and raw basil and cider vinegar freshen the whole dish. This is the typical logic of Italian-Mediterranean vegetable appetizers.

Worth knowing: Be sure to soak the beans ahead of time. Dried black-eyed peas cook unevenly without soaking and stay tough inside.

  • Instead of cherry tomatoes you can use regular ones, but then cut them into wedges.
  • If the garlic isn’t young, 3-4 cloves crushed with the flat of a knife are enough.
  • Apple cider vinegar can be replaced with white wine vinegar; the acidity will be similar.

Serve at room temperature as a light standalone dish or as a side for fish. The salad keeps in the fridge for up to two days, but it’s best to add the zucchini freshly seared right before serving.

Part of Mediterranean cuisine — 20 more recipes in the section.

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Ingredients

  • 300 Grams
    black-eyed peas
  • 300 Grams
    cherry tomatoes
  • 8-9 Pieces
    spring garlic cloves
  • 2 Tablespoons
    olive oil
  • 1 Tablespoon
    balsamic vinegar
  • 1 Piece
    young zucchini
  • 1 Pinch
    mixed-pepper blend
  • 1 Teaspoon
    apple cider vinegar
  • 1 Piece
    bunch of basil
  • 1 Pinch
    freshly ground black pepper
  • 0.5 Teaspoons
    sea salt

Instructions

  1. Soak the beans for several hours, ideally overnight, then boil until tender.

  2. Preheat the oven to 340 F (170 C).

  3. Spread the cherry tomatoes in a deep baking dish and season lightly with salt and pepper.

  4. Peel the garlic (young garlic can be left unpeeled), add it to the tomatoes, drizzle everything with 1 tbsp of olive oil and the balsamic vinegar, stir, and roast in the preheated oven for 15-20 minutes.

  5. Cut the zucchini into long, thin strips.

  6. Heat a grill pan and sear the zucchini strips on both sides.

  7. Drizzle the cooked beans with the remaining olive oil, season with the mixed-pepper blend, pour in the apple cider vinegar, and salt.

  8. Finely chop the basil, add it to the beans, and stir.

  9. Spread the beans on a plate. Arrange the zucchini and the tomatoes with garlic on top. Pour over the juices left in the baking dish from the tomatoes.

Nutrition: Calories: 250 kcal · protein 12 g · fat 8 g · carbs 35 g (per serving, estimated)

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