This Greek black eyed peas salad is not only frugal but also filling and healthy as it is packed with vitamins and protein, not to mention how delicious it is!
I made this different dish with Black Eyed Peas last summer but I made it again today with a few minor changes.
Last year I added tuna instead of feta, as that time I did not have any marinated anchovies.
The Greek referendum finished last night with a loud “NO” against the bullying by the European Union.
Austerity hasn’t worked. Five years is enough!
Europe’s self-styled technocrats were like medieval doctors who insisted on bleeding their patients — and instead of healing the wounds, they kept putting salt on them.
We are now only hoping for the best of our country!
Some people have rushed to the supermarkets to make provisions for hard days ahead but personally I have not.
We don’t eat meat that often so I always have a packet of dried legumes in my pantry, mostly because I live in a small village and have supplies until the next week when we go back to the supermarket.
A different Greek Salad with Black Eyed Peas
This black eyed peas salad is not only frugal but also filling and healthy as it is packed with vitamins and protein, not to mention how delicious it is!
Ingredients
- 250 grams black eyed peas, cooked
Greek Salad ingredients:
- 1 tomato
- 1 small cucumber
- 1 small onion
- Various chopped bell peppers (about ½ cup, various colors)
- 4 - 6 olives
- 1 tbsp capers
- ½ cup purslane leaves
- 50 grams feta cheese
- 6 tbsp extra virgin olive oil
- Salt, pepper and oregano, at will
- ¼ cup lemon juice
- ¼ cup parsley, finely chopped
Instructions
- Boil black eyed peas according to package instructions. After boiling them for 15 minutes, drain them and add fresh water. Put them back on the heat, bring to a boil and add salt. Cook until soft but holding their shape. Drain them and rinse them with tap water so as to cool. Let them drain for a few minutes.
- Add the Greek salad ingredients, the purslane, capers, parsley, salt, pepper, olive oil, and lemon juice and mix.
- Refrigerate for 10 minutes.
- Crumble the feta on top and serve.
Other related Recipes:
Aromatic Blackeyed Peas with Wild Greens and Quinoa
Louvi – and (Black eyed Peas) with Chard and Black Eyed Peas Salad with Avocado
Mavrommatika (Black Eyed Peas) in Tomato Sauce
Keftedes me Mavrommatika (black eyed peas patties)
Kopiaste and Kali Orexi,
Charles
Thursday 3rd of September 2015
Thanks for sharing your nice recipe.
Taruhan
Wednesday 8th of July 2015
Look like delicous, Simple and easy to maked ! nice Joy
Angie
Tuesday 7th of July 2015
Simple yet full of flavour and goodness!
Ivy
Tuesday 7th of July 2015
Thank you Angie. Greek food is simple but gets a lot of flavour from the quality of the ingredients used.
Rosa
Monday 6th of July 2015
It looks delicious! a tasty summer dish.
Cheers,
Rosa