We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Black-Eyed Peas and Goat Cheese Toss
Spring 2007
This vibrantly coloured side dish is perfect alongside a roasted chicken breast or pork chop. The roasted vegetables add colour and texture to the peas.
Serves 6 to 8
1½ cups (375 mL) dried black-eyed peas
1 yellow pepper, chopped
1 red pepper, chopped
1 small zucchini, chopped
2 tbsp (25 mL) extra virgin olive oil
3 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme
¼ tsp (1 mL) salt
Pinch pepper
2 tbsp (25 mL) chopped Italian parsley
1 cup (250 mL) halved grape tomatoes
Dressing
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (25 mL) cider vinegar
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) salt
2 tbsp (45 mL) chopped fresh chives
2 tbsp (25 mL) chopped Italian parsley
1 cup (250 mL) halved grape tomates
1/3 cup (75 mL) crumbled goat cheese
1. Sort through peas and remove any stones. Rinse peas in fine mesh sieve.
2. Combine 6 cups (1.5 L) water and black-eyed peas in large deep bowl. Cover and refrigerate overnight. Discard water and rinse peas.
3. Bring 8 cups (2 L) of water and soaked peas to boil in large pot. Reduce heat; partially cover and simmer rinse; set aside.
4. Preheat oven to 400ºF (200ºC).
5. Combine yellow and red pepper and zucchini in bowl. Drizzle with oil and add garlic, thyme, salt and pepper. Toss to combine and spread onto large parchment-paper-lined baking sheet. Roast in oven about 35 minutes or until golden and tender.
6. Whisk together oil, vinegar, mustard and salt in small aside.
7. Scrape roasted vegetables into large bowl. Add cooked peas and stir to combine. Drizzle with dressing. Add chives, parsley and tomatoes and sprinkle with goat cheese. Stir to combine.
Other Bean Option: White pea beans (navy beans) or pinto beans.
Canned Bean Option: Use two 19 oz cans black-eyed or pinto beans, drained and rinsed.
Serves 6 to 8
