Dessert

Olive Salad with Black Eyed Peas Recipe

Name: Olive Salad with Black Eyed Peas Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 can Black Eyed Peas (or 1.5 cups cooked from dried beans); 1 cup mixed Olives (green and black or kalamata), sliced; 1 Red Bell Pepper, diced; 1 Yellow Bell Pepper, diced; 1 Red Onion, diced; 1/4 cup Fresh Parsley, chopped; 1/4 cup Extra Virgin Olive Oil; 2 tablespoons Fresh Lemon Juice; Salt, to taste; Pepper, to taste; Red Pepper Flakes, to taste

ByJake Silas February 13, 2026February 13, 2026

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Introduction

This delicious olive salad with black eyed peas is a vibrant, fresh dish full of Mediterranean flavors. It’s easy to prepare and perfect as a side or light meal that brightens up any table.

A white bowl filled with a colorful salad consisting of three visible layers: the bottom layer is a mix of black-eyed peas and small chopped green and yellow vegetables, the middle layer includes bright green pieces of chopped celery or cucumber, and the top layer is covered with shiny red pomegranate seeds, adding a pop of color. The salad looks fresh and vibrant, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can Black Eyed Peas (or cooked from dried beans)
1 cup mixed Olives (green and black or kalamata)
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 Red Onion, diced
1/4 cup Fresh Parsley, chopped
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
Salt, to taste
Pepper, to taste
Red Pepper Flakes, to taste

Instructions

Step 1: Prepare the Black Eyed Peas. If using dried beans, soak overnight and cook until tender. If canned, rinse and drain thoroughly.
Step 2: Chop the vegetables finely. Dice the red onion, red and yellow bell peppers, and chop the parsley for best flavor melding.
Step 3: Combine the black eyed peas, olives, diced bell peppers, onions, and parsley in a large mixing bowl.
Step 4: In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and red pepper flakes. Adjust seasoning to taste.
Step 5: Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
Step 6: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Tips & Variations

For extra texture, add chopped cucumbers or cherry tomatoes.
Try substituting lemon juice with red wine vinegar for a different tangy note.
Add crumbled feta cheese for a creamy contrast.
If you prefer, use fresh cooked black eyed peas instead of canned for a firmer texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick toss and add a little more olive oil or lemon juice if it seems dry. It’s best enjoyed chilled or at room temperature.

How to Serve

A white bowl filled with a colorful black-eyed pea salad. The salad has light beige black-eyed peas with dark spots mixed with small bright red pomegranate seeds. There are also chopped green herbs and thin slices of yellow peppers spread evenly throughout the dish, adding a fresh and vibrant look. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of black eyed peas?

Yes, you can substitute with chickpeas or cannellini beans for a similar texture and flavor, though the overall taste will vary slightly.

How long should I marinate the salad before serving?

At least 30 minutes in the refrigerator allows the flavors to blend well, but you can prepare it a few hours ahead for a deeper, more harmonious taste.