If you take nothing else from this blog, take this – Lubia (Loo-B-ah) “Bean” salad! It is one of my favorites for its versatility, nutritional value and overall mouthwatering tastiness. Lubia salad can find its place on any menu as an appetizer, side dish or even main meal. It consists of the basic components of almost all middle-eastern salads: parsley, lemon, salt and olive oil. But the show-stopper of this gem is, of course, the black-eyed peas which provide a good source of protein and keep you satisfied. I can still remember my excitement when seeing it on the table at family parties. These days, I see the same excitement in my two girls (ages 5 and 2) when it is on the menu. They gobble it up while asking for seconds and thirds – my grandmothers would be so proud!
Lubia “Bean” Salad
- 1 Cup Black Eyed Peas (Dried)
- 2 1/4 Cup Finely Chopped Curly Parsley
- 2 Green Onions
- 4 Roma Tomatoes
- 3/4 Cup Fresh Lemon Juice
- 1 tsp Ground Coarse Sea Salt
- 1/3 Cup Extra Virgin Olive Oil
- Chop the parsley:Separate stems from leaves. Discard stems. Rinse leaves thoroughly and dry so they are not more than slightly damp. Helpful Hint: salad spinner works well or laying out on a towel to dry for 15 – 20 minutes. Then, chop leaves finely (food processor works well).
- Bring 6 cups of water to a boil. Add dried black eyed peas and boil until al dente (around 8-10 minutes). Strain and let cool to room temperature.
- Chop tomatoes. Once chopped, place in a colander to drain excess liquid.
- Chop bottom half of onions finely. Discard top half
- To room temperature cooked beans, add: parsley, tomatoes onions, lemon juice, EVOO, and salt. Mix together and refrigerate for at least an hour or up to overnight.
- Pull out of fridge about 30 minutes before serving. Add more EVOO, salt, lemon juice to your liking just before serving.