Description
This delicious Olive Salad with Black Eyed Peas is a vibrant, refreshing dish that combines the creamy texture of black eyed peas with the briny punch of mixed olives and the crispness of diced bell peppers and red onion. Tossed in a tangy lemon and olive oil dressing, this salad is perfect as a light meal or a colorful side, bursting with Mediterranean flavors and wholesome ingredients.
Ingredients
Scale
Salad Ingredients
- 1 can Black Eyed Peas (or cooked from dried beans, about 1.5 cups cooked)
- 1 cup mixed Olives (green and black or Kalamata), sliced or chopped
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Red Onion, diced
- 1/4 cup Fresh Parsley, chopped
Dressing Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- Salt, to taste
- Pepper, to taste
- Red Pepper Flakes, to taste
Instructions
- Prepare the Black Eyed Peas: If using dried black eyed peas, soak them overnight and cook until tender. For canned peas, rinse thoroughly and drain well to reduce sodium and improve texture.
- Chop the Vegetables: Finely dice the red onion, red and yellow bell peppers, and chop the fresh parsley. Smaller pieces help the flavors meld better.
- Combine the Ingredients: In a large mixing bowl, mix the rinsed black eyed peas, chopped olives, diced bell peppers, red onion, and parsley together until evenly distributed.
- Make the Dressing: In a small bowl, whisk the extra virgin olive oil, fresh lemon juice, salt, black pepper, and red pepper flakes. Adjust seasoning to your taste preferences.
- Toss the Salad: Pour the dressing over the salad mixture and gently toss to coat all ingredients thoroughly with the dressing.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to blend beautifully and the salad to chill nicely.
Notes
- For best flavor, use a mix of green and black olives for a balance of briny and fruity tastes.
- Soaking and cooking dried black eyed peas can enhance texture and reduce sodium compared to canned.
- Adjust the amount of red pepper flakes to control the spiciness according to your preference.
- This salad can be stored covered in the refrigerator for up to 3 days.
- Add chopped fresh herbs like mint or cilantro for a variation in flavor.
- Feel free to add crumbled feta cheese for extra creaminess, though this will alter the diet classification.
