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A black eyed pea salad and fresh basil in a plate.
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Black-Eye Pea Salad - Mavromatika Salata

Our black-eyed pea salad is easy to make and can be prepared in advance. With roasted red peppers, sundried tomatoes, Greek feta, and scallions, it has a fresh, unique flavor your family will love. 
Course Salads
Cuisine Greek
Diet Vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4
Calories 263kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

This salad keeps for up to 3 days in the refrigerator. Bring to room temperature before serving.
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 263kcal | Carbohydrates: 27g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 133mg | Potassium: 387mg | Fiber: 8g | Sugar: 4g | Vitamin A: 238IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 3mg