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Black Eyed Pea Salad

Black eyed pea salad with vegetables and herbs in a white bowl and a spoon in it.

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5 from 1 review

Healthy and flavorful salad with black eyed peas, vegetables and herbs. 

Ingredients

Scale

Salad:

  • 1 and 1/2 cup cooked black eyed peas

  • 1 medium sized onion, finely chopped

  • 3 green onions, finely chopped 

  • ½ cup parsley, chopped

  • ½ cup fresh dill, chopped

  • 1 small cucumber, chopped

  • 1 medium sized tomato, diced

Dressing:

  • 1 lemon, squeezed

  • 1 tablespoon vinegar

  • 3 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon sumac

Instructions

  1. Pour the dressing over the salad and give it a good stir so that all the flavors combine well.

Notes

Optional Add-Ins For The Salad: If you want to add even more color and flavor to your black eyed beans salad, you can use diced red bell pepper and corn (canned or frozen) too. Pomegranate seeds (arils) make a great addition as well if they are in season. And if you love adding cheese to your salads, add some crumbled feta cheese.

Optional Add-Ins For The Dressing: Add pomegranate molasses if you have it on hand. A little Dijon mustard adds another layer of tart flavor. If you want to add more Mediterranean flavors, add minced garlic, dried oregano or mint as well.

To store: We would recommend keeping the dressing and salad ingredients separately. The dressing can be combined and stored inside a jar. Keep the jar in the refrigerator for up to a week. 

For the leftover salad: Keep it inside an airtight container. Store it inside the refrigerator for up to 3 days.

Nutrition