Mediterranean Black Eyed Pea Salad is a delicious and nutritious dish that combines the flavors of the Mediterranean with the wholesome goodness of black-eyed peas. Here's a detailed recipe to help you prepare this refreshing salad
2 cups cooked black-eyed peas (canned or cooked from dried) 1 English cucumber, diced 1 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped 1/4 cup fresh mint leaves, chopped Salt and black pepper to taste
– 1/4 cup extra virgin olive oil – 2 tablespoons fresh lemon juice – 1 teaspoon lemon zest – 1 clove garlic, minced – 1 teaspoon dried oregano – 1 teaspoon honey or maple syrup (optional) – Salt and black pepper to taste
If using canned black-eyed peas, drain and rinse them under cold water. If cooking black-eyed peas from dried, soak them overnight, then cook them according to package instructions until tender. Let them cool completely.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, and honey or maple syrup (if using) until well combined.
n a large mixing bowl, combine the cooked black-eyed peas, diced cucumber, halved cherry tomatoes, finely chopped red onion, halved Kalamata olives, crumbled feta cheese (if using), chopped fresh parsley, and chopped fresh mint leaves.
Pour the prepared Lemon Vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing.
Transfer the chilled or freshly prepared Mediterranean Black Eyed Pea Salad to a serving platter or individual plates. Garnish with additional fresh parsley and mint leaves, if desired. Serve immediately and enjoy!