Description
This refreshing Olive Salad with Black Eyed Peas combines the briny flavor of mixed olives with tender black eyed peas and crisp bell peppers, all tossed in a zesty lemon and olive oil dressing. It’s a vibrant and healthy Mediterranean-inspired salad perfect as a side dish or light meal.
Ingredients
Scale
Salad 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
Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- Salt, to taste
- Pepper, to taste
- Red Pepper Flakes, to taste
Instructions
- Prepare the Black Eyed Peas: If using dried black eyed peas, soak them overnight, then cook until tender. For canned peas, rinse thoroughly under cold water and drain well to remove excess sodium and preserve texture.
- Chop the Vegetables: Finely dice the red onion, red and yellow bell peppers, and chop the fresh parsley. Smaller pieces will help the flavors blend more evenly in the salad.
- Combine the Ingredients: In a large mixing bowl, add the rinsed black eyed peas, chopped olives, diced bell peppers, red onion, and parsley. Stir gently to mix the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, black pepper, and red pepper flakes. Adjust seasoning to your preference for a balanced tangy and spicy flavor.
- Toss the Salad: Pour the dressing over the salad mixture, and gently toss all the ingredients until well coated, ensuring every bite is flavorful.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together beautifully. Serve chilled as a refreshing side or light meal.
Notes
- Using canned black eyed peas is a time saver, but rinsing well reduces sodium content.
- Adjust the amount of red pepper flakes according to your spice tolerance.
- The salad can be made a few hours ahead and refrigerated to enhance its flavor.
- Add a sprinkle of feta cheese or chopped cucumber for variation if desired.
- This salad keeps well refrigerated for up to 2 days; toss before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (excluding soaking and cooking dried beans if used)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: olive salad, black eyed peas salad, Mediterranean salad, healthy salad, no-cook salad, easy side dish
