Mediterranean Black Eyed Pea Salad
This cold recipe is a great twist that is perfect for BBQs, picnics, or potlucks. Easy to make with just a few simple ingredients!
1 hr or so
1 Bag dried black-eyed peas
1 Orange bell-pepper, diced
4 Green onion, diced
1 Cucumber, seeded and diced small
6 Tablespoons Olive oil
3 Tablespoons Red wine vinegar
1 Lemon, juiced
Here is everything you will need. I use dried peas so I can flavor them when they are cooked and the texture is better, more firm. You can use canned peas, if so, try to find them with low-sodium. You will need 2-3 cans, but dried are better.
Soak the peas overnight. They will plump up so use plenty of water in a large bowl. Strain the peas on the following day. Add them to a medium sauce pan and fill with enough water to cover them. Add 1 tablespoon of
Mediterranean Magic seasoning.
Bring the pot to a boil then reduce the heat to medium. Cook for about 45 minutes, or until they are tender. Don’t overcook them to where they are mushy. Stir occasionally. Strain, and then let them cool.
Peel the cucumber, and then cut in half. Using a small spoon, scrape the seeds out and discard. Slice each half into sticks (see picture above). Dice about the same size as the peas.
Do the same with the jalapeño and the bell pepper by cutting them about the same size as the peas. This will keep the ingredients uniformed.
Chop the green onion. Mix all ingredients in a bowl. Add the last tablespoon of Mediterranean Magic. Give it a taste. Add a pinch of seasoning if needed, but not too much - the flavors will release after chilling.
Chill for a few hours before serving. Great as a side dish with BBQ chicken! Enjoy!