Description
This Mediterranean Black-Eyed Pea Salad is a vibrant, refreshing dish perfect for summer gatherings, picnics, or a light lunch. With creamy black-eyed peas, crisp vegetables, tangy lemon dressing, and fresh herbs, it’s a colorful, flavorful, and nutritious salad inspired by the Mediterranean coast. It’s easy to make, packed with protein and fiber, and perfect for anyone looking for a wholesome, satisfying meal.
Ingredients
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2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
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1 cup cherry tomatoes, halved
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1 small cucumber, diced
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1/2 red bell pepper, diced
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1/4 cup red onion, finely chopped
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1/4 cup Kalamata olives, pitted and sliced
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1/4 cup crumbled feta cheese
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh mint, chopped
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3 tablespoons extra-virgin olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon red wine vinegar
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1 teaspoon Dijon mustard
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1 garlic clove, minced
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Salt and freshly ground black pepper, to taste
Instructions
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In a large mixing bowl, combine black-eyed peas, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives. Mix gently.
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In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic until well combined. Season with salt and pepper.
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Pour the dressing over the salad and toss gently until evenly coated.
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Add crumbled feta, parsley, and mint. Toss lightly to combine.
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Let the salad rest 15–20 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Notes
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Top with toasted pine nuts or slivered almonds for extra crunch.
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Make ahead and store in the refrigerator up to 2 days; add feta just before serving for best texture.
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Adjust lemon juice and olive oil to taste.
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Serve over quinoa, farro, or brown rice for a heartier meal.
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Soak red onion in cold water for 10 minutes if you prefer a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using canned black-eyed peas)