Mediterranean Black Eyed Pea Salad with Fresh Herbs and Olives
This easy Mediterranean black eyed pea salad is full of fresh flavor from herbs, olives, and a simple Greek vinaigrette. Ready in 15 minutes!
Servings: 4
Calories: 297kcal
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.
Notes
This salad is best enjoyed the day it is made, but leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 297kcal | Carbohydrates: 29g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 143mg | Potassium: 475mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1483IU | Vitamin C: 46mg | Calcium: 58mg | Iron: 4mg
