Orzo and Black-Eyed Pea Salad

I have fallen in love with this simple little salad. It is loaded with yummy healthy vegetables, plus the peas (which are actually beans) gives this dish protein and iron. So you can eat this alone or as a side to a main course. I dug into the leftovers for lunch the next day, very satisfying!!

3/4 cup orzo (I used tri-colored)
1 (15-ounce) can black-eyed peas, drained and rinsed
1 cup tomato, diced
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1 cup seedless cucumber, halved lengthwise, cored, and diced
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
1 cup blue cheese, crumbled

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add Pea mix, top with blue cheese and stir to combine.

This is great alone or serve with fish, chicken or pork.

Orzo and Black-Eyed Pea Salad

Author:

Amy Stafford

Serves: 4-6

Prep time: 20 mins

Cook time: 8 mins

Total time: 28 mins

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Ingredients

¾ cup orzo (I used tri-colored)
1 (15-ounce) can black-eyed peas, drained and rinsed
1 cup tomato, diced
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1 cup seedless cucumber, halved lengthwise, cored, and diced
⅓ cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
1 cup blue cheese, crumbled

Instructions

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, onion, lemon zest and juice, oregano, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add Pea mix, top with blue cheese and stir to combine.

Notes

This is great alone or serve with fish, chicken or pork.

About Amy Stafford

You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Tagged as: Black-Eyed Peas, cucumber, Orzo, Pasta, Salad, Vegetarian

{ 6 comments… read them below or add one }

Laura MacCleery July 2, 2012 at 10:08 am

Would recommend Eden brand black-eyed peas, as their cans are BPA-free! Looks delicious.

AmySue July 2, 2012 at 3:54 pm: Thanks for the tip. I look for them next time.

Lavonne Laplaunt July 24, 2012 at 5:23 am

I love to eat Salads, salads are quite tasty and also they are considered to be health foods. Salads are also great when you are on a diet. ,”*,

Best regards
http://www.healthmedicinelab.com“>

AmySue July 24, 2012 at 7:44 am: Thank you, Lavonne. Salads are wonderful, they are a great way to get your daily veggies. Growing your own lettuce makes throwing the salad together a breeze. Plus you know, no pesticides have been sprayed.
Amy

lovenaturalfood August 14, 2012 at 3:22 pm