Description
This Olive Salad with Black Eyed Peas is a vibrant celebration of flavors and textures, perfect for a quick lunch or a colorful side dish. Packed with nutrients and bursting with taste, it’s sure to impress your family and friends!
Ingredients
Scale
- 1 can Black Eyed Peas (or cooked from dried beans)
- 1 cup mixed Olives (green and black or kalamata)
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 Red Onion, diced
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- Salt, to taste
- Pepper, to taste
- Red Pepper Flakes, to taste
Instructions
- Prepare the Black Eyed Peas: If you're using dried black eyed peas, soak them overnight and then cook until tender. If canned, simply rinse and drain them well.
- Chop the Vegetables: Dice the red onion, bell peppers, and parsley finely. The smaller you chop, the better the flavors will meld together.
- Combine the Ingredients: In a large mixing bowl, combine the black eyed peas, chopped olives, diced bell peppers, onions, and parsley.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust the seasoning as needed.
- Toss the Salad: Pour the dressing over the salad mixture. Gently toss until everything is well coated.
- Chill and Serve: Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This helps the flavors to marry beautifully.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean/Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: This salad tastes even better the next day! Feel free to add in other ingredients like sun-dried tomatoes, artichoke hearts, or feta cheese for extra flavor.