Our black-eyed pea salad-Mavromatika Salata is a healthy and delicious way to get protein and fiber into your diet. Plus, it’s very easy to make and can be prepared in advance, so it’s perfect for busy weeknights or for bringing to potlucks and parties. With roasted red peppers, sundried tomatoes, Greek feta, and scallions, it has a fresh, unique flavor your family will love.
Why this recipe sings
This black-eyed pea salad is delicious as a meal by itself or an awesome side dish for chicken, burgers, and seafood.
This easy recipe uses cooked black-eyed peas, chopped roasted red peppers, chopped sundried tomatoes, and crumbled Greek feta. Fresh herbs like spearmint and parsley add freshness and summer aroma. The bright lemon olive oil dressing is simple and brings out the flavor of the ingredients.
This salad is packed with nutrients, but it’s also super easy to make and can be prepared beforehand. It also keeps well in the fridge and tastes even better the next day.
Here is what you need
- Black-eyed peas. Canned black-eyed peas make this salad a breeze to make. You can also use frozen ones that don’t require soaking and are cooked for only 15 minutes.
- Roasted red peppers. These longhorn red peppers are stored in glass jars and are available in stores, mostly from Greek and Italian brands.
- Sundried tomatoes. The best ones to get are the ones jarred in oil.
- Spearmint and parsley. The herbs add a summery freshness to this salad.
- Scallions. They are perfect in a salad with their sharp, a little spicy, peppery flavor.
- Feta cheese. Good Greek feta cheese always comes in a block in brine. Avoid pre-crumbled feta as it is dry and tasteless. Good Greek feta brands available in US supermarkets are Dodoni and Mt Vikos.
- Lemon. The dressing in this salad is the simplest but adds so much flavor. The lemon mixed with the olive oil and a bit of sea salt is all you need for this fresh, bright dressing.
- Sea salt and freshly ground pepper.
How to make this salad
Combine black-eyed peas, diced red peppers, sliced scallions, chopped sun-dried tomatoes, crumbled feta, and herbs in a large bowl. Drizzle with extra virgin olive oil, then sprinkle with fresh lemon juice. Season with sea salt to taste, but you might find it is not needed. Thats it! The salad is ready.
This salad keeps for up to 3 days in the refrigerator. Bring to room temperature before serving.
Eat Like a Greek
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Black-Eye Pea Salad – Mavromatika Salata
- 1 lb black-eyed peas cooked and rinsed, homemade or from a can
- 1 roasted red pepper diced
- 1 scallion sliced
- 1 tablespoon fresh mint leaves coarsely chopped
- 1 tablespoon fresh parsley coarsely chopped leaves and stems
- ¼ cup extra virgin olive oil
- 1 lemon
- sea salt
- Combine black-eyed peas, diced red peppers, sliced scallions, chopped sun-dried tomatoes, crumbled feta, and herbs in a large bowl. Drizzle with extra virgin olive oil, then sprinkle with fresh lemon juice. Season with sea salt to taste.
- This salad is best consumed at room temperature or lightly chilled.