Black-eyed peas salad

black-eyed peas salad— mavromatika

  • Author: Jenny Skrapaliori-Graves
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes
  • Category: Salads
  • Cuisine: Greek


A black-eyed peas salad that is fresh and fragrant and has a mediterranean vibe. With lots of veggies, herbs and an olive oil & vinegar dressing it tastes like summer in a bowl.



Serves 12+

  • 1 lb black -eyed peas
  • 1 onion finely diced
  • 34 avocados diced
  • 8 campari tomatoes diced (4 if using regular size tomatoes)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 large cucumber diced
  • 1 large carrot diced
  • 2 handfuls fresh mint finely chopped 
  • 2 handfuls fresh basil finely chopped 
  • zest of one lime
  • zest of one lemon

for the dressing

  • 1/ 2 cup extra virgin olive oil
  • 1//4 red wine vinegar
  •  1-2 pinch greek oregano
  • 12 pinch of sea salt
  • 12 pinch chili pepper flakes
  • fresh ground pepper



  1. Add the black eyed peas in a large pot with plenty of water and boil them for 30-40 min or until fully cooked and soft (but not falling apart).
  2. Rince them well, drain well and set them aside too cool completely.
  3. Make your salad dressing. Mix all ingredients in a bowl or a mason jar very well. Set aside.
  4. Dice the veggies. If you can leave the avocados last and once you dice them sprinkle a little lemon juice on them until you are ready to mix them in the salad. (Keeps them from getting brown)
  5. Once the black-eyed peas are cooled down completely add them in a large salad bowl. Add all the diced vegetables and the herbs and mix well. Add the salad dressing. Adjust salt and pepper to taste. Mix well 2-3 times so the dressing goes all over well. Enjoy!



I prefer to make this salad the day before, let it sit in the fridge and then one hour before guests arrive I take it out and let it get to room temperature. 

Keywords: avocado, barbecue, black-eyed peas, black-eyed peas salad, greece, greek vegan recipe, side dish, summer, vegan

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