Black-Eyed Pea Salad
Quick answer
Boil the black-eyed peas until tender and combine them with fresh herbs. Enhance the flavor with a simple olive oil and lemon dressing.
- Total time
- 55 dk
- Servings
- 4
- Calories (est.)
- ~210 kcal
- Difficulty
- kolay
black-eyed pea salad · healthy mezze · olive oil recipes
55 dk · 4 servings · 210 kcal
Ingredients
- 2 cups dried black-eyed peas
- 1 red onion
- 1 bunch parsley
- 3 stalks green onions
- 1 red bell pepper
- 0.5 cup olive oil
- Juice of 1 lemon
- 1 tsp salt
Method
- Soak the black-eyed peas overnight and boil until tender the next day.
- Slice the red onion, and finely chop the parsley and green onions.
- Dice the red bell pepper into small cubes.
- Drain the boiled peas and let them cool.
- Combine all ingredients in a deep bowl.
- Add olive oil, lemon juice, and salt, then mix gently.
Add a few drops of vinegar while boiling to prevent the peas from falling apart.
FAQ
Why does the water turn dark while boiling?
The water may darken during the first boil; you can discard the first water and continue boiling with fresh water.
How long can this salad be stored?
It stays fresh in the refrigerator in an airtight container for 2-3 days.
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