Recipe: Black Eyed Peas Salad

by ELYSIAN Magazine

A lighter, healthier option than potato or macaroni salad, this recipe is still packed with flavor.


3 cups Black Eyed Peas, cooked, rinsed and drained

½ cup Red Onion, Diced

1 Bell Pepper, Diced

3 T Dried Oregano

3 T Dried Parsley

Salt and Pepper to Taste

½ cup Extra Virgin Olive Oil

¼ cup Fresh Squeezed Lime Juice

2 Cloves Garlic, Minced

1 T Honey, Agave or Maple Syrup


Combine the black eyed peas, onion, pepper, oregano, parsley, salt, and pepper in a large bowl.

Place the oil, lime juice, garlic and sweetener in a small jar with a cover and shake until fully combined. Pour the dressing over the salad, and toss gently.

Make at least one day in advance so the flavors can properly meld.

Recipe by Karen Fragala-Smith

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