Mediterranean Black Eyed Pea Salad

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.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Greek

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 297kcal

Author: Amy Katz

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 extra virgin olive oil
3 Tablespoons red wine vinegar
½ teaspoon dried oregano
salt and pepper to taste

US Customary - Metric

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.

Notes

This salad is best enjoyed the day it is made; however, leftovers may be stored in an airtight container for up to 3 days.

Nutrition