Black Eyed Peas Salad
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Black Eyed Peas Salad

Everyday

Tender black eyed peas tossed with fresh tomatoes, onions, garlic, and a simple olive oil vinaigrette. A protein-rich Greek classic.

Prep: 15 mins
Cook: 40 mins (for dried peas)
Serves: 4-6

1Ingredients

  • 2 cups cooked black eyed peas
  • 1 tomato, diced
  • 1/2 onion, diced (same amount as tomato)
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley, chopped
  • For the dressing:
  • 3 tbsp EVGE extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Salt to taste

2Instructions

Black eyed peas have been eaten in Greece since ancient times. This simple salad showcases them at their best — tender beans dressed with good olive oil, brightened with tomato and herbs. It's hearty enough to be a meal on its own.

Cooking the Black Eyed Peas

If starting with dried peas:

  1. Rinse 1 cup dried black eyed peas.

  2. Place in a pot and cover generously with water. Add salt.

  3. Bring to a boil, then reduce to a simmer.

  4. Cook for about 40 minutes, until tender but not mushy. Skim any foam that rises.

  5. Drain and let cool slightly.

Tip: Cook extra and freeze for future salads.

Canned black eyed peas work too — just rinse and drain them well.

Making the Salad

  1. While the peas are still slightly warm (or at room temperature), place them in a serving bowl.

  2. Add the diced tomato, onion, crushed garlic, and parsley.

  3. In a small jar, combine the olive oil and red wine vinegar. Shake to emulsify.

  4. Pour the dressing over the salad and toss gently.

  5. Taste and add salt as needed.

Why Dress While Warm

Beans absorb dressing better when they're warm. If you dress the salad while the peas still have some heat, the flavors penetrate more deeply.

Variations

With herbs: Add fresh oregano, dill, or mint.

With vegetables: Diced cucumber, bell pepper, or celery add crunch.

With feta: Crumbled feta on top makes it more substantial.

With capers: A handful of capers adds briny punch.

Serving

This salad is best at room temperature. Serve as:

  • Part of a meze spread
  • A side dish for grilled meat or fish
  • A light vegetarian main with crusty bread

A drizzle of fresh olive oil before serving is always welcome.

Make-Ahead

This salad keeps well in the refrigerator for 4-5 days. The flavors actually improve as they meld. Bring to room temperature before serving and add a splash of fresh olive oil if it seems dry.

A Note on Greek Legumes

Greeks eat a lot of legumes — lentils, chickpeas, white beans, black eyed peas. These dishes are often served on Wednesdays and Fridays, traditional fasting days when meat is avoided.

They're also just delicious, protein-rich, and economical. This is everyday Greek cooking at its best.

3Tips & Notes

A Note on Olive Oil

For authentic results, use a high-quality extra virgin olive oil — and don't be shy with it. Greeks pour, not drizzle.

Shop EVGE Olive Oil

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