Greek Black Eyed Pea Salad

Hey there foodie friends,

This Greek Black-Eyed Pea Salad is a bowl filled with Spring colors.  I made this delicious simple Black-Eyed Pea Salad as a side dish.  Since we are fasting before our Greek Easter in May I wanted a versatile salad on our table. This Vegetarian and Vegan Salad is filled with flavors. that stand out.  Fresh Spring Onions or Scallions are in season so I add this delicious vegetable to most of my salads.  Fresh Spring Onions have a milder taste and I love the color it adds to the salads.

If you’ve never tried cooking Black-Eyed Peas well here is your chance.   A healthy salad made with fresh ingredients and is a great start to the Spring Season Salads, I don’t know why but the word festival keeps popping up for some reason.  Hmmm ok, let’s go with this start off your “Spring Season Salad Festival ” with this simple and deliciously tasty Black-Eyed Pea Salad.

Now, you can either go canned beans or dry it’s really up to you.  I prefer going with the dry beans from scratch start to finish.  I added the dry beans to ice-cold water for one hour before boiling them.  I’ve tried canned Black-Eyed Peas before but they had a funky taste and I never bought canned again.  If you start with dry Black-Eyed peas you don’t have to soak them overnight in water, one hour before cooking soak them in a bowl of ice water and you are good to go.

Cherry tomatoes were a yes or no for this salad, I was debating if I should or shouldn’t this went on for a while.  Back in the day, the only ingredients used to prepare this Greek Black-Eyed Pea Salad were an onion and beans.  This salad has evolved in so many ways with other ingredients.  The dressing for this salad is pretty straightforward, olive oil, red wine vinegar, and pepper.

Spring has arrived, but the weather is cold and raining.  This is not Spring weather!!

Have a great weekend!!

Greek Black-Eyed Pea Salad

foodzesty

This Greek Black-Eyed Pea salad with herbs, lettuces, and spring onions is a colorful and tasty addition to kick off your Spring Salad Festival.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dinner, Lunch, Main Course, Side Dish

Cuisine Greek, Mediterranean

Servings 6 Servings

Ingredients

  

• 2 ½ cup black-eyed peas
• 4 fresh spring onions chopped
• 2 tbsp dill finely chopped
• 2 tbsp parsley finely chopped
• 1 lettuce romaine chopped
• ½ carrot sliced
• ½ cup olive oil
• ¼ cup red wine vinegar
• pepper
• salt optional

Instructions

 

• Combine in a large bowl, lettuce, black-eyed peas, carrot slices, herbs, and chopped onions.
• Whisk olive oil, red wine vinegar, and pepper and pour over the salad ingredients.
• Refrigerate for 1 hour to marinate.

Keyword Easy recipe, Legumes, salads, salad dressing

KALI MAS OREXI!! 🙂