Summer has officially started! Time for those backyard barbecues. This was a delicious salad to be served along with any grilled meats. This is courtesy of Alexandra Stratou, editor in chief of Gourmed, a Mediterranean food website.
Black-Eyed Pea Salad
Ingredients
- One 16-ounce package of dried black-eyed peas
- sat and pepper
- 4 scallions, finely chopped
- 2 tomatoes, seeded and finely chopped
- 1/2 cup of extra virgin olive oil
- 3 1/2 tablespoons of white vinegar
- 7 ounces of crumbled feta cheese
- 1/2 cup of finely chopped parsley
Directions
Boil the peas in salted water for 5 to 8 minutes, or until the water turns a dark grey. Drain well, then add the peas back to the pot with fresh water to cover. Bring to a boil, add salt and simmer to the peas are soft.
Drain the peas and place in a bowl. Chill in the fridge for 30 minutes. Once cool, add the scallions, tomatoes, parsley,(reserve some for garnish) , olive oil, vinegar and pepper to taste. ( I mixed the oil and vinegar together and then poured over the peas) Mix together well. Add the feta and the extra parsley.
the fashionista cook
the fashionista cook 
Looks delish! And healthy too!
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Yes it was delicious! Thanks for commenting. 😊
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