Bright and flavorful, Mediterranean black eyed pea salad is easy to make in just 15 minutes. This simple bean salad features red bell pepper, green onions, Kalamata olives, and fresh herbs, all tossed in a Greek vinaigrette made with olive oil, red wine vinegar, and dried oregano.
While you might know black eyed peas from American potluck classics like cowboy caviar and black eyed pea and corn dip, they’re used in a variety of dishes around the world.
One of my favorite ways to enjoy these tender beans is in salads like this one. Their earthy flavor is balanced by sweet bell pepper, aromatic mint and parsley, mild green onions, and tangy olives.
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Ingredients
Canned black eyed peas: If you want to use dried beans, cook them in advance before making this recipe. You will need 1 cup of dried black eyed peas which will be approximately 3 cups when cooked.
Herbs: For this recipe, using fresh mint and Italian parsley rather than dried herbs is a must.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the salad ingredients in a large bowl. Shake the dressing ingredients in a small jar with a tight-fitting lid, or combine with a whisk in a small bowl.
- Pour the dressing over the salad, toss until well combined, and enjoy.
Serving suggestions
Mediterranean black eyed pea salad is wonderful on its own as a complete meal. Or you can serve it as a starter or side dish:
- Enjoy it an easy side with a tofu sandwich.
- Serve it with other salads like cucumber orzo salad and lemony potato salad.
- Make it a summertime meal with a bowl of cold tomato gazpacho soup.
Once you try this zesty Greek-inspired bean salad, you’ll want to keep a few cans of black eyed peas in your pantry for a sunny taste of the Mediterranean anytime.
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Love and Veggies,
Amy
📋 Recipe
Mediterranean Black Eyed Pea Salad with Fresh Herbs and Olives
Ingredients
For the salad:
- 2-15 ounce cans black eyed peas, (about 3 cups) rinsed and drained
- 2 green onions, (both green and white parts) sliced
- 1 red bell pepper, diced
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup fresh mint , chopped
- ¼ cup fresh Italian parsley, chopped
For the dressing:
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Place the salad ingredients in a large salad bowl.2-15 ounce cans black eyed peas, 1 red bell pepper, 2 green onions, ¼ cup Kalamata olives, ¼ cup fresh mint, ¼ cup fresh Italian parsley
- Add the dressing ingredients to a small jar with a tight fitting lid or to a small bowl. Shake or whisk until the dressing is emulsified.4 Tablespoons extra virgin olive oil, 3 Tablespoons red wine vinegar, ½ teaspoon dried oregano, salt and pepper
- Pour the dressing over the salad. Toss well to coat and enjoy immediately or refrigerate in an airtight container for later.
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Notes
Nutrition
Nutritional information is an estimation only.
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