Black Eyed Peas Salad

Hey, there friends

So, here is another one of my favorite salad recipes, Black Eyed Peas Herb Salad. This salad has fresh herbs and so much color that it makes you happy when you are eating it.   I’ve finely chopped dill, parsley, and roasted Greek red peppers to give it a smoky flavor. But that’s not all, I’ve also prepared an orange juice vinaigrette with honey and Dijon mustard.  I used the milder Dijon mustard because it combines beautifully with the honey and balsamic vinegar.  I started by soaking the dry black-eyed in water overnight, but this is a step you can skip if you wish to not cook from scratch so canned is the next best option.  If you decide to go with the dry version don’t forget to soak in water overnight.

This black-eyed peas salad is a staple in Greek cuisine, originally made with fewer ingredients that would surprise you.   My grandmother prepared this salad with only dry onions, olive oil, vinegar, salt, and pepper.  Throughout the years this salad has evolved packed with so many delicious and healthy ingredients.   I have prepared this Black-Eyed Pea salad in so many variations that I’ve lost count.

To make this salad even more interesting and add another flavor to it, I roasted red peppers, but not the red bell peppers I used Florina peppers.  What are Florina peppers?  These peppers are deep red, look like horns, and are cultivated in Northern Greece.   I know that you can find these peppers in jars in many local supermarkets.

I sprinkled olive oil over the peppers and popped them into the oven until they were cooked. The Florina peppers added a smoky taste to the salad in combination with the herbs making the salad even more flavorsome.   A savory and smoky salad that is delicious alone and as a side dish on any table.

We all know that you just can’t go wrong with a salad right?  I am sure you agree with me.

Wishing everyone a wonderful morning/afternoon/evening

Black Eyed Peas Salad

foodzesty

Beans are combined with various herbs, and roasted red peppers with an orange juice vinaigrette.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Salads, Side Dish

Cuisine Greek, Middle East, Meditetterean

Servings 4 servings

Ingredients

  

• 750 grams black eyed peas soak overnight in water
• 150 grams arugula finely sliced
• 100 grams dill finely sliced
• 50 grams parsley finely sliced
• 3 Greek Florina roasted peppers sliced
• 3 fresh spring onions sliced
• pinch salt and pepper optional
• 30 grams sunflower oil
• 2 tbsp honey
• 1 tbsp dijon mustard mild
• 1½ tbsp balsamic vinegar

Instructions

 

• Soak black-eyed peas overnight in water. Add salt and pepper to a large pot and boil for about 40 minutes or until soft.
• Use a blender to combine the honey, balsamic vinegar, orange juice, dijon mustard, and sunflower oil. Finely chop the dill, parsley, and arugula. Slice the fresh spring onions and add to the mix.
• In a large bowl combine the black-eyed peas, finely chopped herbs, sliced roasted peppers, and spring onions. Season with salt and pepper.
• Pour the vinaigrette over the salad and toss
• Serve with your favorite meat or fish dishes. This salad is also a great option as a main dish or side dish.

Keyword Healthy recipes, herbs, Vegan, vegetarian

KALI MAS OREXI!! 🙂