Greek Black-Eyed Peas Salad Recipe

Name: Greek Black-Eyed Peas Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups black-eyed peas, washed and picked over; 1 bay leaf; Salt to taste; 1/4 cup extra virgin olive oil; 1 red pepper, diced; 2 plump garlic cloves, green shoots removed, minced; 1 teaspoon cumin seeds, lightly crushed in a mortar; 1 red onion, halved and sliced (optional); Freshly ground black pepper; 1/4 cup chopped fresh dill; 2 tablespoons chopped fresh parsley; 2 tablespoons red wine vinegar; 1/2 cup crumbled feta

Servings: persons

1 1/2 cups black-eyed peas, washed and picked over
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 red pepper, diced
2 plump garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, lightly crushed in a mortar
1 red onion, halved and sliced (optional)
Freshly ground black pepper
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/2 cup crumbled feta

1
Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches.
2
Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes.
3
Drain through a colander set over a bowl.
4
Transfer the black-eyed peas to a salad bowl.
5
Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil.
6
When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes.
7
Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant.
8
Remove from the heat and toss with the black-eyed peas.
9
Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste.
10
Cool to room temperature.
11
If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes.
12
Drain and rinse.
13
Add to the salad along with the dill and parsley.
14
Toss well.
15
Sprinkle the feta over the top, and serve.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups black-eyed peas, washed and picked over, 1 bay leaf, Salt to taste, 1/4 cup extra virgin olive oil, and more.

Yes, Greek Black-Eyed Peas Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Black-Eyed Peas Salad

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