Cowpeas and Spring Greens Salad

THS

Ingredients
1 cup dried cow peas (the larger black-eyed peas can be substituted), rinsed and picked over (about 8 oz. dry) (or one 16 oz. can drained)
1 medium onion, halved
3/4 teaspoon salt
4 tablespoons cider vinegar
2 tablespoons chopped fresh thyme, or 3/4 teaspoon, dried
2 cloves garlic, crushed
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3/4 thickened chicken stock
2 tablespoons olive oil
1/2 cup green onion, finely sliced
1 small red bell pepper, seeded and finely diced
1 lb. arugula or field greens
Directions
In a medium saucepan, combine the peas and enough water to cover by 1 inch. Bring to a boil over high heat, and boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand 1 hour.

Drain peas and return to the saucepan with enough fresh water to cover by 1 inch. Add the onion halves. Bring to a boil over high heat, reduce heat to low, and simmer until peas are tender, about 45 minutes. During the last 10 minutes of cooking, add 1/2 teaspoon of the salt. Drain the beans well, discarding the onion halves. Rinse the beans under cold running water, drain again and let cool completely. Or substitute canned peas.

In a small bowl, whisk together the vinegar, thyme, garlic, sugar, remaining 1/4 teaspoon salt, pepper and chicken stock. Gradually whisk in the oil until the vinaigrette is smooth.

In a medium bowl, combine the peas, the chopped onion, bell pepper and half the vinaigrette. Cover and refrigerate until chilled, at least 2 hours or overnight.
Arrange over the field greens and garnish with your garden’s freshest vegetables.?
6 servings

Cowpeas are great for your healthy heart. They're high in fiber and are very low in total and saturated fat. Plus, just 1/2 a cup is high in:
?    Calcium (containing 11% of the Daily Value).
?    Magnesium (11%).
?    Potassium (10%).
?    Folate, a type of B vitamin (26%).
?    Vitamin B6 (3%).
Nutritional information: 3.2 protein, 1.2 fat, 11.2 carbohydrates, 1.3 fiber, 69 sodium