🌿 Fresh Black-Eyed Pea Mediterranean Salad — Full Recipe

📝 Ingredients

For the Salad

• 2 cups black-eyed peas (boiled or canned, drained)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 red bell pepper, diced

• 1 yellow/orange bell pepper, diced

• ¼ cup red onion, finely chopped

• 3–4 tbsp fresh parsley, chopped

• 2–3 tbsp fresh mint, chopped (optional)

• ¼ cup black olives, chopped (optional)

For the Dressing

• 4 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp apple cider vinegar (optional)

• 1–1.5 tsp salt (adjust)

• ½ tsp black pepper

• ½ tsp red chili flakes (optional)

• ½ tsp garlic powder OR 1 small clove fresh garlic, grated

👩‍🍳 Instructions

1. In a large bowl, add all chopped vegetables: tomatoes, cucumber, onion, peppers, parsley, mint, olives.

2. Add the black-eyed peas.

3. In a small bowl, whisk together:
   olive oil + lemon juice + vinegar + salt + pepper + chili flakes + garlic.

4. Pour the dressing over the salad.

5. Toss gently until everything is fully coated.

6. Chill for 20 minutes for best flavor.

7. Serve cold!

❓ Q&A 

Q1: Can I use another type of bean?

A: Yes! You can use chickpeas, white beans, kidney beans, or mixed beans.

Q2: Can I make it ahead of time?

A: Yes — this salad stays perfect for 2 days in the fridge. Just keep the dressing separate if you want extra crunch.

Q3: Is it healthy?

A: Very! It’s high in fiber, protein, healthy fats, and vitamins.

Q4: What can I serve this with?

A:

• Grilled chicken

• Fish

• BBQ

• Rice bowls

• As a healthy meal on its own

Q5: Can I add cheese?

A: Yes — feta cheese works amazingly in this salad.

Q6: How to make it more spicy?

A: Add chopped green chili, jalapeños, or extra chili flakes.