Go Back
Greek Black Eyed Peas Salad recipe
Print Recipe

Simple Greek Black-Eyed Pea Salad Recipe

This easy Greek Black-Eyed Pea Salad combines tender black-eyed peas with fresh dill, scallions, lemon juice, and extra virgin olive oil. Fresh, filling, and naturally vegan, it makes a delicious light lunch, Mediterranean side dish, or addition to a mezze spread.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Greece, Mediterranean
Keyword: peas
Servings: 2
Calories: 385kcal

Ingredients

  • 1 can 15-ounce can black-eyed peas, drained and rinsed
  • 1 lemon
  • 2 scallions very thinly sliced
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh dill finely chopped
  • Salt to taste

Instructions

  • Prepare the beans. Drain the black-eyed peas and rinse them thoroughly under cold running water. Pat them dry with paper towels and transfer them to a large mixing bowl.
  • Prepare the lemon. Cut the lemon in half. Squeeze the juice from one half into a small bowl and cut the remaining half into wedges for serving.
  • Soften the scallions. Add the thinly sliced scallions to the lemon juice and let them sit for about 5 minutes. This helps mellow their sharp flavor.
  • Combine the salad. Add the lemon and scallion mixture to the black-eyed peas, followed by the extra virgin olive oil and chopped fresh dill.
  • Season and toss. Add salt to taste and gently toss until the beans are evenly coated with the lemon and olive oil dressing.
  • Let it rest. Allow the salad to sit for 5–10 minutes before serving so the flavors have time to come together.
  • Serve. Taste and adjust with additional salt or lemon juice if needed. Serve with the reserved lemon wedges, either lightly chilled or at room temperature.

Notes

  • Rinse canned black-eyed peas well and pat them dry so the dressing doesn't become watery.
  • Freshly squeezed lemon juice gives this simple salad the best flavor.
  • Letting the scallions sit briefly in lemon juice helps soften their bite.
  • Fresh dill is recommended, but parsley or mint can also be added.
  • For a non-vegan variation, add crumbled feta just before serving.
  • Kalamata olives, cucumber, cherry tomatoes, or bell peppers are also delicious additions.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • If using dried black-eyed peas, cook them until tender and cool completely. Use about 1½ cups cooked black-eyed peas in place of the 15-ounce can.