Olive Salad with Black Eyed Peas
A vibrant and healthy olive salad featuring tender black eyed peas, perfect as a refreshing side or light main dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup cooked black eyed peas
- 1/2 cup chopped green olives
- 1/2 cup chopped Kalamata olives
- 1/4 cup diced red bell pepper
- 1/4 cup diced celery
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
Instructions
- In a large bowl, combine the cooked black eyed peas, green olives, Kalamata olives, red bell pepper, celery, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, black pepper, and salt.
- Pour the dressing over the salad ingredients and toss gently to combine evenly.
- Cover and refrigerate the salad for at least 30 minutes to allow flavors to blend.
- Serve chilled or at room temperature as a side dish or light lunch.
Notes
For added texture and flavor, try topping the salad with crumbled feta cheese or toasted pine nuts before serving.