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Black-eyes pea salad with red pepper, cucumber and a sprinkle of oregano in a white rround bowl. The backdrop is a woooden table.

Black-eye pea salad

foodzesty
A bright and refreshing Mediterranean Black‑Eyed Peas Salad made with simple ingredients, fresh herbs, lemon, and good olive oil.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Greek
Servings 4 servings

Ingredients
  

  • 1 cup black-eyed pea boiled
  • 1 red bell pepper sliced
  • 2 fresh spring onions sliced
  • 1 cucumber sliced
  • parsley
  • ¼ cup olive oil
  • 1 lemon juice
  • salt
  • pepper
  • oregano

Instructions
 

  • Boil the 1 cup black-eyed peas in salted water until tender. Once they’re soft, drain them and set aside to cool completely.
  • Place the cooked black‑eyed peas in a medium bowl and mix them with the 2 fresh spring onions
  • Spread the sliced 1 red bell pepper, 1 cucumber , and parsley on top. Toss so that all the ingredients combine beautifully.
  • In a separate bowl, whisk together the ¼ cup olive oil, 1 lemon juice, salt, and pepper until well combined.
  • Drizzle over the salad and sprinkle a bit of oregano.
  • Serve cold.
Keyword black eye pea, easy summer salad, healthy salad, salads