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Black-eyed peas salad

black-eyed peas salad-mavromatika

A black-eyed peas salad that is fresh, fragrant and has a mediterranean vibe.
Course Salads
Cuisine Greek
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Calories 698kcal
Author by Jenny Skrapaliori Graves


  • 2 cans black-eyed peas
  • 1 onion finely diced
  • 3-4 avocados diced
  • 2 cups cherry 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
  • 1-2 pinch of sea salt
  • 1 -2 pinch chili pepper flakes
  • fresh ground pepper


  • Prepare your salad dressing. Mix all ingredients in a bowl or a mason jar and shake very well. Set aside.
  • 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)
  • Add all the diced vegetables and beans and mix well. Add the herbs and 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. 
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.


Calories: 698kcal | Carbohydrates: 25g | Protein: 7g | Fat: 66g | Saturated Fat: 9g | Sodium: 21mg | Potassium: 776mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2139IU | Vitamin C: 50mg | Calcium: 43mg | Iron: 3mg