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{Part 2}

So yesterday I shared a recipe for Hoppin’ John, which is traditional new year’s day fare here in the south. And today I wanted to post a recipe {part 2 of a mini black-eyed pea series} for a yummy Greek salad using black-eyed peas. I absolutely adore a Greek salad so it was not hard to whip this up in just a few minutes time.

You’ll start with 1 English cumber chopped and 1 bell pepper also chopped.  I happened to have an orange bell pepper but if you have red {or green} go ahead and use that.  You’ll also thinly slice 1/2 of a red onion.

Add 3/4 cup of crumbled feta cheese and 1/4 cup of Kalamata olives, chopped.  Placing all of your ingredients in a large mixing bowl will give you lots of space to toss all of the ingredients once you add in your vinaigrette.  Finally, add 2 cups of cooked {I used frozen peas which I prepared according to the package directions} black-eyed peas.

For the vinaigrette, add in the zest of 1 lemon, the juice of 2 lemons, about 3/4 tsp of dried oregano, 1 tsbp of red wine vinegar and 3 tbsp of good quality olive oil.  The amount of vinegar and olive oil you add will depend on how much lemon juice you can get from the 2 lemons.  If you need another splash of vinegar go ahead and add that in.  Toss your salad with the vinaigrette and add Kosher salt and freshly ground black pepper to taste.

This was a light salad {great for those new year’s diets} but also satisfying and full of flavor and color.  Of course, this recipe is totally forgiving so if you are laying off the cheese, replace the feta with chopped or julienned sun-dried tomatoes.  They add a great tangy flavor and texture to the salad as well as amazing color.

Greek Salad with Black-Eyed Peas


1 English cucumber, chopped

1 bell pepper, chopped

1/2 red onion, thinly sliced

3/4 cup feta cheese, crumbled

1/4 cup Kalamata olives, chopped

2 cups black-eyed peas, cooked, drained and cooled

zest of 1 lemon

juice of 2 lemons

3/4 tsp dried oregano

1 tbsp red wine vinegar

3 tbsp good quality olive oil

Kosher salt and freshly ground black pepper to taste


In a large mixing bowl, combine the first 11 ingredients.  Add salt and black pepper to taste.  Taste and adjust seasonings, vinegar and olive oil if needed.

Kitchen Note: as with most salads, once you add in the vinaigrette it will be mushy if you try to keep it to have for lunch next day.  So, you may want to consider only dressing individual portions as the chopped vegetables with keep nicely for the next day.

Serves: 6-8 as a side dish