Squid and Black-Eyed Pea Salad Recipe

Name: Squid and Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried black-eyed peas, soaked overnight and drained; Salt; 1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup red wine vinegar; Freshly ground pepper; 2 celery ribs, finely diced; 1/4 cup minced shallots; 1 large tomato, finely diced; 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped tarragon

Servings: persons

1 1/2 cups dried black-eyed peas, soaked overnight and drained
Salt
1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
Freshly ground pepper
2 celery ribs, finely diced
1/4 cup minced shallots
1 large tomato, finely diced
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped tarragon

1
In a large saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil.
2
Simmer over moderate heat until the peas are nearly tender, about 30 minutes.
3
Season generously with salt and cook until tender, about 10 minutes longer.
4
Drain the peas and let cool.
5
Bring a large saucepan of salted water to a boil and fill a large bowl with ice water.
6
Add the squid to the boiling water and cook just until firm, about 30 seconds.
7
Drain and immediately transfer the squid to the ice water to cool.
8
Drain again and pat dry with a clean towel.
9
In a large bowl, whisk the olive oil with the vinegar and season with salt and pepper.
10
Add the squid, black-eyed peas, celery, shallots, tomato, parsley and tarragon.
11
Toss well and serve.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 cups dried black-eyed peas, soaked overnight and drained, Salt, 1 1/2 pounds cleaned squidbodies cut into 1/2-inch rings, tentacles halved, 1/4 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Squid and Black-Eyed Pea Salad falls under the Seafood 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.

That's it — enjoy your meal!

Squid and Black-Eyed Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions