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.
- 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
- 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:
Kopiaste and Kali Orexi,