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

  • Difficulty: easy
  • Print

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.

 

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