Delicious Olive Salad with Black Eyed Peas Recipe

Introduction

This delicious olive salad with black eyed peas is a vibrant and refreshing dish perfect for any season. Combining the briny taste of olives with tender peas and crisp vegetables, it makes a flavorful and healthy side or light meal.

Ingredients

• 1 can Black Eyed Peas (or cooked from dried beans)
• 1 cup mixed Olives (green and black or kalamata)
• 1 Red Bell Pepper, diced
• 1 Yellow Bell Pepper, diced
• 1 Red Onion, diced
• 1/4 cup Fresh Parsley, chopped
• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons Fresh Lemon Juice
• Salt, to taste
• Pepper, to taste
• Red Pepper Flakes, to taste

Instructions

1. Step 1: Prepare the black eyed peas. If using dried peas, soak them overnight and cook until tender. If using canned, rinse and drain thoroughly.
2. Step 2: Dice the red onion, red and yellow bell peppers, and chop the parsley finely to help the flavors meld.
3. Step 3: In a large bowl, combine the black eyed peas, mixed olives, bell peppers, onion, and parsley.
4. Step 4: Whisk together the olive oil, lemon juice, salt, pepper, and red pepper flakes in a small bowl. Adjust seasoning to taste.
5. Step 5: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
6. Step 6: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend beautifully.

Tips & Variations

• For extra texture, add chopped cucumbers or cherry tomatoes.
• Use a variety of olives to balance salty and fruity flavors.
• To make it vegan and gluten-free, this recipe works perfectly as is.
• Add crumbled feta cheese for a creamy twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best when served cold. Give it a good stir before serving, and if needed, drizzle a little more olive oil or lemon juice to freshen up the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh black eyed peas instead of canned?

Yes, fresh black eyed peas are great but will require soaking overnight and cooking until tender before using in this salad.

How spicy is this salad?

The level of spiciness depends on how much red pepper flakes you add. Start with a small amount and adjust according to your preference.

Delicious Olive Salad with Black Eyed Peas Recipe

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★★★★★

4.5 from 200 reviews

This vibrant and refreshing Olive Salad with Black Eyed Peas combines tender beans, briny olives, crunchy bell peppers, and zesty lemon dressing to create a deliciously healthy and flavorful dish perfect as a side or light meal.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 45 minutes (if cooking dried beans); 0 minutes if using canned
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Beans and Olives

• 1 can Black Eyed Peas (or cooked from dried beans, about 1 1/2 cups cooked)
• 1 cup mixed Olives (green and black or kalamata), pitted and sliced

Vegetables and Herbs

• 1 Red Bell Pepper, diced
• 1 Yellow Bell Pepper, diced
• 1 Red Onion, diced
• 1/4 cup Fresh Parsley, chopped

Dressing

• 1/4 cup Extra Virgin Olive Oil
• 2 tablespoons Fresh Lemon Juice
• Salt, to taste
• Pepper, to taste
• Red Pepper Flakes, to taste

Instructions

1. Prepare the Black Eyed Peas: If using dried black eyed peas, soak them overnight then cook until tender. If canned, rinse and drain them well to remove excess salt and preservatives.
2. Chop the Vegetables: Dice the red onion, red and yellow bell peppers, and chop the fresh parsley finely to ensure the flavors blend well.
3. Combine the Ingredients: Place the black eyed peas, mixed olives, diced bell peppers, onions, and parsley into a large mixing bowl and stir to combine.
4. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, pepper, and red pepper flakes. Adjust seasoning to your taste preference.
5. Toss the Salad: Pour the dressing over the salad mixture and gently toss everything together until all ingredients are evenly coated.
6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Serve chilled or at room temperature.

Notes

• Use pitted olives to avoid any bitter bites or choking hazards.
• Adjust the red pepper flakes to your preferred spice level or omit if you want a milder salad.
• This salad stores well in the refrigerator for up to 3 days.
• For added protein, consider mixing in crumbled feta cheese or chopped grilled chicken.
• If using dried black eyed peas, be sure to soak overnight to reduce cooking time and improve digestibility.

Keywords: Olive salad, black eyed peas salad, Mediterranean salad, healthy salad, no-cook salad, vegetarian salad