AKA the simplest & most delicious black eyed pea salad that you didn't know you were missing.
During our travels in Greece this salad was a staple on every menu, and you better believe I ordered it every chance I got!
It was a quick reminder of how flavorful plant based meals can be, even when made of only a handful of ingredients.
The flavors are pleasantly refreshing and satisfying & only enhance as they sit in the fridge.
Yea you heard me... mark this as another WIN for the 'make ahead' recipe category.
S a l a d I n g r e d i e n t s
6 cups fresh cooked black eyed peas ( or 4 15oz cans- no salt added )
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1 cup shredded carrots, finely chopped
1/2 cup FRESH chopped dill , do NOT sub dried here
1 red onion, finely chopped. .
D r e s s i n g I n g r e d i e n t s
1/2 cup olive oil
1/4 cup + 1 tbsp lemon juice ( more to taste)
1 tbsp water
1 tsp honey
1/2 tsp sea salt , + more after mixing salad
few shakes pepper
D i r e c t i o n s
Once you have cooked your beans allow to cool in fridge. If using cans rinse & pat dry. Add beans to a large mixing bowl. Add in all other chopped ingredients. Stir to mix.
To make your dressing-- add all dressing ingredients into a small mason jar or dressing container. Shake well. Taste and adjust salt, honey, lemon etc. Add to your salad, thoroughly mix. Taste & adjust once more -- I added more salt and pepper! .
Allow to sit in fridge at least 30 minutes before serving! This salad will get even better as It sits! .
