Black-Eyed Pea Salad with Mint & Onions (vegan) 🌱| Blue Zones Recipe

Vegan cooking never tasted so good. I’m so glad that @tmimi95 contacted me to show the radiology staff at Children’s Hospital Philadelphia this wonderful Blue Zones recipe from Ikaria, Greece. πŸ”΅πŸ‡¬πŸ‡· I can’t wait to showcase another recipe next week. Thank you for the opportunity Mimi!!πŸ€—
If you buy canned black-eyed peas (actually beans) this recipe can be done in a matter of minutes. If you take one thing away from this post- it is to eat more beans and greens. This seems to be one of the keys to living a long, healthy life.
The addition of red wine vinegar in the recipe also releases the healthful properties of the beans and adds the immune-boosting properties of the fermented red wine vinegar. So add some good vinegar to your beans next time you make them. Just a splash will do.
Here’s the adapted recipe from Dan Buettner’s Blue Zones Kitchen: 100 Recipes to live to 100


(Serves 3-4).


—1 can (2 cups) cooked black-eyed peas, drained
—2 green onions, tips removed, coarsely chopped
—1 small carrot, peeled and grated
—1 Tbsp. red wine vinegar
—½ cup mint, chopped
—¼ red onion, sliced thin
—½-1 cup greens, chopped (spinach, baby kale, sweet dandelion)
—2 Tbsp. Extra virgin olive oil
—Salt and pepper (optional)
—Dill (optional)


1. Heat beans for 5-6 minutes in a medium sauce pan.
2. Then, turn off heat and add remaining ingredients. Toss to combine. Greens should start to wilt a bit. Add salt and pepper if using.
3. To serve, garnish with extra mint or dill and drizzle of olive oil. Serve warm or cold with toasted sourdough bread if desired. .

For more Blue Zones Recipes like this, check out the book I got this recipe from:

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