Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (200 g) dried black-eyed peas (or 3 cups cooked / 2 cans, rinsed)
- 1 bay leaf
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 2 medium tomatoes, seeded and diced (about 1 1/2 cups)
- 1/2 medium red onion, finely chopped (about 1/2 cup)
- 1/2 green bell pepper, finely chopped (about 1/2 cup)
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 3 tbsp red wine vinegar (or 3 tbsp fresh lemon juice)
- 1 small garlic clove, grated (optional)
- 1/2 tsp dried oregano
- 1/4 tsp freshly ground black pepper
Do This
- Cook dried black-eyed peas in unsalted water with 1 bay leaf until tender, 25–35 minutes; drain and cool.
- Chop tomatoes, onion, pepper, and parsley.
- Whisk olive oil + vinegar (or lemon) + 1/2 tsp salt + oregano + pepper (+ garlic if using).
- Toss peas with chopped vegetables and dressing.
- Taste and adjust salt/acid/olive oil.
- Chill 30 minutes; serve cool as a meze or side.
Why You’ll Love This Recipe
- Bright, refreshing, and hearty at the same time thanks to tender black-eyed peas and crisp vegetables.
- Simple pantry-friendly ingredients, but the flavor tastes restaurant-level after a short chill.
- Perfect make-ahead meze or side dish for grilled fish, chicken, or roasted vegetables.
- Easy to customize with herbs, heat, or extra crunch.
Grocery List
- Produce: tomatoes, red onion, green bell pepper, flat-leaf parsley, lemon (if using), garlic (optional)
- Dairy: none
- Pantry: dried black-eyed peas (or canned), extra-virgin olive oil, red wine vinegar, bay leaf, dried oregano, kosher salt, black pepper
Full Ingredients
For the Black-Eyed Peas
- Dried black-eyed peas: 1 cup (200 g), picked over and rinsed (or substitute 3 cups cooked, or 2 cans (15 oz / 425 g each), drained and rinsed)
- Bay leaf: 1
- Kosher salt: 1 tsp for finishing the salad (do not salt the cooking water for the tenderest beans)
- Water: enough to cover peas by 2 inches (about 6–8 cups), for cooking
For the Vegetables and Herbs
- Tomatoes: 2 medium, seeded and diced (about 1 1/2 cups / 240 g)
- Red onion: 1/2 medium, finely chopped (about 1/2 cup / 75 g)
- Green bell pepper: 1/2 pepper, finely chopped (about 1/2 cup / 75 g)
- Flat-leaf parsley: 1/4 cup, chopped (about 10 g), plus more for serving (optional)
For the Dressing
- Extra-virgin olive oil: 1/4 cup (60 ml)
- Red wine vinegar: 3 tbsp (45 ml) (or substitute 3 tbsp (45 ml) fresh lemon juice)
- Garlic: 1 small clove, finely grated on a microplane (optional, but very good)
- Dried oregano: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Kosher salt: 1/2 tsp in the dressing, plus more to taste
Step-by-Step Instructions
Step 1: Cook the black-eyed peas until tender
Place the rinsed dried black-eyed peas in a medium pot and cover with water by about 2 inches (roughly 6–8 cups). Add the bay leaf. Bring to a boil over high heat, then reduce to a steady simmer over medium-low heat.
Simmer uncovered until the peas are tender but not mushy, 25–35 minutes. Start checking at 25 minutes; black-eyed peas cook relatively quickly. (Tip: Avoid salting the water early, which can sometimes firm up bean skins.)
Step 2: Drain and cool the peas
Drain the peas in a colander and discard the bay leaf. Rinse briefly under cool running water to stop the cooking and cool them down faster.
Let the peas drain very well for 5 minutes. You want them cool and relatively dry so the dressing clings instead of getting watery.
Step 3: Prep the vegetables and herbs
While the peas cool, dice the tomatoes (seed them first for a less watery salad), finely chop the red onion and green bell pepper, and chop the parsley.
If you prefer a milder onion bite, soak the chopped onion in cold water for 10 minutes, then drain and pat dry.
Step 4: Whisk the olive oil dressing
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar (or lemon juice), grated garlic (if using), dried oregano, black pepper, and 1/2 tsp kosher salt.
Taste the dressing: it should be bright and punchy because it will mellow once it coats the peas.
Step 5: Toss everything together gently
In a large mixing bowl, combine the cooled peas, tomatoes, red onion, green bell pepper, and parsley. Pour the dressing over the top.
Toss gently with a spoon until evenly coated, taking care not to crush the peas.
Step 6: Season, then chill for best flavor
Taste and adjust with additional kosher salt (up to the remaining 1/2 tsp, or to taste), extra vinegar/lemon for brightness, or an extra drizzle of olive oil for richness.
Cover and refrigerate for at least 30 minutes to let the flavors mingle. Serve cool or lightly chilled.
Step 7: Serve as a meze or side
Spoon the salad into a serving bowl. If you like, finish with a little extra chopped parsley and a small drizzle of olive oil.
Serve with warm pita, crusty bread, olives, feta on the side (optional), or alongside grilled fish, chicken, or roasted vegetables.
Pro Tips
- Don’t overcook the peas: Aim for tender with intact skins. Overcooked peas turn the salad starchy and soft.
- Seed the tomatoes: This keeps the salad bright and not watery, especially if you’re making it ahead.
- Chill time matters: Even 30 minutes in the fridge noticeably improves the flavor and texture.
- Balance the dressing: If it tastes sharp at first, that’s okay. The peas will absorb and mellow it.
- Using canned peas: Rinse very well and drain thoroughly, then proceed from the dressing step; chill at least 30 minutes for best results.
Variations
- Greek island-style with feta: Add 3/4 cup (115 g) crumbled feta right before serving and swap lemon for vinegar.
- Add heat: Stir in 1/4 tsp red pepper flakes or 1 small minced fresh chili.
- More crunch: Add 1 small cucumber, diced (about 1 cup), and increase salt slightly to compensate for the extra veg.
Storage & Make-Ahead
Store covered in the refrigerator for up to 4 days. The salad is ideal for making ahead: you can cook the peas up to 2 days in advance and refrigerate them, then chop the vegetables and dress the salad the day you plan to serve. If the salad looks a bit dry after chilling, refresh with 1–2 tsp olive oil and a small squeeze of lemon or splash of vinegar, then re-taste for salt.
Nutrition (per serving)
Approximate per serving (1/6 of recipe): 230 calories, 10 g protein, 12 g fat, 24 g carbohydrates, 7 g fiber, 3 g sugars, 420 mg sodium. Values vary by ingredient brands and exact produce size.
