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.
1lbblack-eyed peascooked and rinsed, homemade or from a can
1roasted red pepperdiced
1scallionsliced
1tablespoonfresh mint leavescoarsely chopped
1tablespoonfresh parsleycoarsely chopped leaves and stems
¼cupextra virgin olive oil
1lemon
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.