Greek Black-Eyed Peas Salad
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four to six
- 1½cups black-eyed peas, washed and picked over
- 1bay leaf
- Salt to taste
- ¼cup extra virgin olive oil
- 1red pepper, diced
- 2plump garlic cloves, green shoots removed, minced
- 1teaspoon cumin seeds, lightly crushed in a mortar
- 1red onion, halved and sliced (optional)
- Freshly ground black pepper
- ¼cup chopped fresh dill
- 2tablespoons chopped fresh parsley
- 2tablespoons red wine vinegar
- ½cup crumbled feta
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
164 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
- Step 2
Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, ¼ cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
- Step 3
If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Tip
- Advance preparation: You can make the dish through step 2 up to three days before you wish to serve. Keep well covered in the refrigerator. Proceed with step 3 shortly before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
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Cooking Notes
John
102 degrees outside. Needed a light supper to escape the heat. This fit the bill nicely. I left the red onions off. Didn't miss them but I bet they would add a nice little spark. Maybe next time. And there will be a next time because summer is the longest season we've got in Texas!
B
Note that the 1 1/2 cups black eyed peas figure produces a much higher pea-to-vegetable ration than depicted in the picture. I'd consider cutting back the peas by half if I made this again.
mhcf
Great as written. The husband doesn't like raw onions, so I substituted chives, and upped the parsley. Super tasty.
robertgalano
Too much (raw) onion, but that may have been the result of the vague "1 red onion" ingredient. Why, why why can't recipe writers be specific? That's what weights and other measures are for. Nevertheless, we loved this salad. (But I left the onion on my plate; should have used chives or a small shallot.)
Terry
Super served over a bed of arugula. Yes, I’m a Californian.
perry
This turned out great. Even my 87-yo Mom liked it! I used two cans black eyed peas rather than soaking (because of timing). Didn’t have any dill. My cumin seeds expired in 2014(!) so I used ground cumin. In spite of all of those mods, it was yummy. The trick with red onions is to slice it very thin (sometime I use a mandoline) and let the slices soak first. This is a new favorite.
KB
So good.
Decatur Sarah
Just got back from Greece, and this dish was one of the highlights from our stay in Naxos. We added some diced tomato and subbed in scallions for half of the onion. I also added a little diced Kalamata olives and lemon zest. It’s a great summer salad!
Slapstxs
1 tsp cumin seed = 1/2 tsp cumin powder
Lynn
This had good flavor but I found it very dry. Did I overcook the peas, or what? Any suggestions for correcting this?
Y2K
Great salad! I would add much less onions, as it was very acidic. I also recommend adding some Kalamara olives and probably more dill.
Tarra
I really loved this. I used half a red onion and my husband still thought it was too much, so I can reduce that for him. I added some torn romaine leaves since I didn’t have parsley. Really satisfying.
DavidD
When cooking the beans, I added a couple of chiles de arbol, some black peppercorns, a halved garlic head and some olive oil. I cooled the salad ingredients and wrapped like a burrito in blanched collard green leaf halves (blanch greens, cool in ice water bath, use paring knife to stem greens, use leaf halves to wrap salad). Tasty, needs no utensils for picnic/party. Perfect for Juneteenth. In my opinion, don't skip the red onions
Val
I am going to add black olives and cucumber to give this salad a bit of crunch
Katie B.
This was a lovely and refreshing take on typical savory black-eyed pea recipes. Next time I’m going to double up on red bell pepper to get the veggie to bean ratio 1:1. Kalamata olives would be a nice add for additional saltiness. I will be making this again and snacking on it all week!
mmb
I’ve never really liked black-eyed peas, but this preparation changes that. I skipped the red onion, added some shallot, drizzled some balsamic glaze on top at the end and added a few chili flakes. Will definitely make again!
Nick
Try this trick: Put the chopped up onions in a small bowl with about 1/4 cup of red wine vinegar for about 30 minutes, making sure you mix them up every 10 minutes or so. Use half of this vinegar to season. Add some pitted Kalamata olives to the mix.
Angela W
This was delicious! Made it for New Years. I used green onions instead of red - I really liked those. I also didn’t use the bean broth. I just made a dressing using the red vinegar olive oil.
Christine
I didn’t have dill so I added cilantro and more parsley for the herbal/fresh element. I cooked the beans (UN soaked) in the Instant Pot for 15 minutes with natural release and the texture was perfect, tender but nicely intact. This was delicious!
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