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Black eyed pea salad in a white platter

Easy Black-Eyed Pea Salad {2 dressings}

This easy black-eyed pea salad is based on a delicious ingredient and flavored with Mediterranean herbs. Keep in the fridge for 2 to 4 days.
Prep Time 5 mins
Cook Time 40 mins
Course Appetizer, Main Course, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 4


  • 1½ cup (250g) blackeyed peas, dried
  • 1 bay leaf
  • 4 cups (1lt) 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 1/2 tablespoon dried
  • 3 tablespoons fresh spearmint (or 1 1/2 fresh mint), chopped or 1/2 tablespoon dried
  • Salt and freshly ground pepper

#1 dressing with lemon

  • ⅓-½ cup (80-100ml) olive oil
  • lemon zest from 1 lemon
  • 1 small lemon, the juice
  • 1 teaspoon honey (optional)
  • ½ garlic, minced (optional)
  • Red chili pepper (optional)

#2 dressing with red wine vinegar

  • ⅓-½ cup (80-100ml) olive oil
  • 4 tablespoons (30ml) red wine vinegar
  • 1 tablespoon honey (optional)
  • ½ garlic, minced (optional)
  • Red chili pepper (optional)


  • 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 *
  • 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 and rinse the beans.
  • Place in the same cleaned pot with 4 cups fresh water. Add 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 more time to soften according to your preference.
  • Meanwhile, prepare the vegetables and the herbs and set aside.
  • Choose the dressing of your choice (or make both and serve at taste). In a small bowl mix well all the ingredients from the dressing of your choice. Set aside.
  • Place the beans in a big bowl, add the vegetables and herbs and toss until well mixed. Serve this right away or keep in the fridge in a well-sealed glass food container for up to 2 days.


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 to soak them overnight.
Keyword Easy Black-eyed Pea Salad