Warm Black-Eyed Bean Salad with Rocket

Also from the cookbook Greek Cooking by Rena Salaman and Jan Cutler is this tasty black-eyed pea salad(ingredient list made "American" . . .).

• 1 1/2 C. black-eyed peas
• 5 scallions, sliced into rounds
• large handful of arugula leaves, chopped if necessary
• 4 T. chopped fresh dill
• 2/3 C. EVOO
• juice of 1 lemon
• 10-12 black olives
• salt and fresh ground black pepper
• small romaine lettuce leaves for serving

1. Thoroughly rinse beans and drain them well. Tip them into a pan and pour in cold water to just cover them. Slowly bring to a boil over low heat. As soon as water boils, remove pan from heat and drain water off immediately.
2. Put beans back into pan with fresh cold water to cover and a pinch of salt (this makes the skins harder and stops them from disintegrating when they are cooked).
3. Bring beans to boil over medium heat, then lower and cook until soft, but not mushy. This will only take 20-30 minutes so keep an eye on them.
4. Drain the beans, reserving 5-6 T. of the cooking liquid. Tip beans into a large salad bowl. Immediately add the remaining ingredients, including the reserved liquid, and mix well. Serve immediately, piled on the lettuce leaves, or leave to cool slightly and serve later.

The only pictures we have were on the inital plate post here.