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–+ servings
Black eyed pea salad in a white platter

Mediterranean Black-Eyed Pea Salad

Sylia
This Mediterranean black-eyed pea salad is based on a delicious ingredient and flavored with Mediterranean herbs. Keep in the fridge for 2 to 4 days.
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Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

  • 1½ cup (250g) black-eyed peas, dried
  • 1 bay leaf
  • 4 cups (1 L) water
  • 2 spring onions, chopped
  • 2 roasted bell peppers, chopped
  • 5 Kalamata olives, pitted and chopped
  • 5 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil, chopped or ½ tablespoon dried
  • 1 ½ tablespoons fresh mint, finely chopped, or ½ tablespoon dried
  • Salt and freshly ground pepper

#1 dressing with lemon

  • ⅓-½ cup (80-120ml) olive oil
  • 1 small lemon, the juice and zest
  • 1 teaspoon honey
  • ½ garlic, minced (optional)
  • Red chili pepper (optional)

#2 dressing with red wine vinegar

  • ⅓-½ cup (80-120ml) olive oil
  • 4 tablespoons (30ml) red wine vinegar
  • 1 tablespoon honey
  • ½ garlic, minced (optional)
  • Red chili pepper (optional)

Instructions
 

PREPARE THE PEAS

  • Sort the beans and remove any stones or debris. Place them in a big bowl and cover with tap water. The beans will double in size, so you need enough water. Soak overnight, if desired.*
  • Rinse them and place them in a pot. Cover with fresh water, place the pot on the stove, and bring to a boil for a few minutes. Disregard the water, rinse the beans, and clean the pot with water.
  • In the same cleaned pot, pour in 4 cups of fresh water. Add the black-eyed peas and the bay leaf.
  • Place the pot on the stove and bring to a boil. Lower the heat to a simmer. After 20 minutes, season with salt and simmer for another 10 minutes. Taste a bite and give them more time to soften according to your preference.
  • Drain the peas, and set aside.

PREPARE THE VEGETABLES

  • Meanwhile, prepare the vegetables and the herbs and set them aside.

PREPARE THE DRESSING(s)

  • Make the dressing you prefer, or prepare both and serve them on the side.
  • In a small bowl, whisk together all the dressing ingredients until well combined.

ASSEMBLE

  • Once the peas are cool enough, place them in a large serving bowl or platter, add the vegetables and fresh herbs, and toss gently to combine. Drizzle with the dressing and mix lightly until evenly coated.
  • Serve immediately, or refrigerate in an airtight glass container for up to 2 days.

Notes

NOTES:
You may skip the soaking procedure and proceed only with the boiling if these beans are easy for you to digest. However, if it is the first time I recommend soaking them overnight.
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