One of my best friend’s husbands made a version of this for a dinner we all had together earlier this year, and I’ve been hounding him for the recipe since because IT WAS SO GOOD.
Well, like me, he doesn’t like to write his recipes down. Equally stubborn, I said screw it and just created my own version of it one evening. And this one is pretty damn good too. 😉
8oz dry orzo
2 x 16oz cans black-eyed peas, drained and rinsed
1/3 cup chopped sun-dried tomatoes
1/2 small red onion, diced
1/2 cup chopped fresh parsley
2oz can sliced black olives
Optional: 1/3 cup pine nuts
1/2 cup red wine vinegar
1/2 cup olive oil
1/8 cup lemon juice
1 tsp agave
1 tsp fine sea salt
1/2 tsp pepper
Cook the orzo according to packaging directions.
While orzo is cooking, mix together the dressing and set aside. The oil and vinegar will separate so you will need to give it a good stir again before adding to your salad.
Combine the onion, olives, sun-dried tomatoes, parsley, black-eyed peas, pine nuts (if using) in a large bowl.
Once the orzo is done cooking, drain it (but do not rinse). Add orzo to the bowl with the other ingredients and give a good stir. Add ~1/2 to 3/4 of the dressing you made to the salad, depending on how much you want on it. Mix everything together again and serve.