Bright and flavorful Mediterranean Black Eyed Pea Salad is easy to make in 15 minutes. This simple bean salad features red bell pepper, green onions, Kalamata olives, and fresh herbs in a Greek vinaigrette dressing.
💌 Save For Later!
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
While you may be familiar with black eyed peas in American potluck favorites like cowboy caviar and black eyed pea and corn dip, they are used widely throughout the world in a variety of dishes.
One of my favorite ways to enjoy these tender beans is in salads like Mediterranean Black Eyed Pea Salad. Their earthy flavor is complemented by sweet bell pepper, aromatic mint and parsley, mild green onions, and tangy olives.
To make it, combine the ingredients in a bowl and toss with a simple Greek dressing made with olive oil, red wine vinegar, and dried oregano. Enjoy this salad as a light meal or tasty side dish.
Jump to:
Why you'll love this recipe
- It's a delicious way to enjoy black eyed peas.
- It's easy to make in 15 minutes.
- It's perfect for quick meals, picnics, and potlucks.
Ingredients
Herbs: For this recipe, I recommend using fresh mint and Italian parsley rather than dried herbs.
Variations
- Use any color of sweet bell pepper or substitute jarred roasted red pepper
- Swap out the green onions for diced red onion
- Make the dressing with lemon juice instead of red wine vinegar
- Add your favorite vegetables like cucumbers, tomatoes, or radishes
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
🌱 5 Secrets To Cooking The Vegan Mediterranean Diet Way
Get the FREE 5-day mini email course!
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.
I love it as an easy side with a tofu sandwich. And it's wonderful served with other salads like cucumber orzo salad and lemony potato salad.
Storing
This salad is best enjoyed the day it is made; however, leftovers may be stored in an airtight container for up to 3 days. You may notice the herbs will become discolored.
Recipe FAQs
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.
More vegan bean salad recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
📋 Recipe
Mediterranean Black Eyed Pea Salad
💌 Save For Later!
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
For the salad:
- 2-15 ounce cans black eyed peas, (about 3 cups) rinsed and drained
- 1 red bell pepper, diced
- 2 green onions, (both green and white parts) sliced
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup fresh mint , chopped
- ¼ cup fresh Italian parsley, chopped
For the dressing:
- 4 Tablespoons 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.
- 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.
- Pour the dressing over the salad. Toss well to coat and enjoy immediately or refrigerate in an airtight container for later.
Notes
Nutrition
Nutritional information is an estimation only.
Comments
No Comments