Delicious Olive Salad with Black Eyed Peas Recipe
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.
- 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
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
- 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.
- Chop the Vegetables: Dice the red onion, red and yellow bell peppers, and chop the fresh parsley finely to ensure the flavors blend well.
- 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.
- 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.
- Toss the Salad: Pour the dressing over the salad mixture and gently toss everything together until all ingredients are evenly coated.
- 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
