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Bowl of Cypriot louvi salad with black-eyed peas, wilted chard, red onion rings and parsley on a wooden table

Cypriot Louvi: Black-Eyed Pea Salad with Lemon

Dried black-eyed peas and chard simmered together, then dressed warm with olive oil, lemon and red onion for a simple Cypriot bean salad.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Peas and Greens
  • 300 g dried black-eyed peas rinsed and picked over
  • 1.5 l water / 6 cups
  • 1 bay leaf
  • 200 g Swiss chard stems removed, chopped
  • 1 tsp salt plus more to taste
For the Dressing
  • 1 red onion small; thinly sliced
  • 60 ml extra virgin olive oil / 1/4 cup
  • 3 tbsp lemon juice fresh, plus more to taste
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano optional
  • 2 tbsp fresh parsley chopped

Method
 

Cook the Peas and Chard
  1. Rinse the dried black-eyed peas in a colander and pick out any small stones or shriveled peas.
  2. Add the peas to a 4-quart / 3.8 L saucepan with the bay leaf and 1.5 L / 6 cups water. Bring to a boil over high heat, then skim off any foam that rises to the top.
  3. Lower the heat and simmer uncovered for 35 minutes, stirring occasionally.
  4. Add the chopped chard and 1 tsp salt. Simmer for 8 to 10 more minutes, until the peas are tender but still hold their shape and the chard is soft.
  5. Drain the peas and chard in a colander, remove and discard the bay leaf, then tip everything into a large mixing bowl.
Dress and Finish
  1. While the peas are still warm, add the sliced red onion, olive oil, lemon juice, pepper and oregano. Toss gently so you don't break up the peas.
  2. Let the salad sit for 15 minutes at room temperature so the onion softens and the flavors settle.
  3. Taste and add more salt or lemon juice if it needs it. Black-eyed peas can taste flat without enough acid.
  4. Scatter the chopped parsley over the top just before serving. Serve warm or at room temperature with crusty bread.

Notes

  • Don't soak the peas overnight, they cook fine straight from dry in about 45 minutes.
  • Taste before adding extra salt, especially if using canned peas which are already seasoned.
  • Louvi tastes better after a few hours, so make it ahead if you can.
  • Swap chard for spinach or amaranth greens if that's what you have on hand.