black-eyed peas salad-mavromatika
A black-eyed peas salad that is fresh, fragrant and has a mediterranean vibe.
- 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