Black-eyed peas are a southern summertime favorite. A great source of protein, fiber, and antioxidants.
This recipe calls for canned black-eyed peas, which makes this a quick simple salad to make on those busy days. For enhanced flavor, make a day ahead and place in the refrigerator to allow the ingredients to absorb the flavors of the garlic and oregano. As a make ahead salad, you can store for 3 to 5 days in the refrigerator.
Mediterranean Black-Eyed Pea Salad
1 15 ounce can Black-eyed Peas
½ pint Grape Tomato, diced
¼ cup Onion, diced
1 Persian Cucumber, diced
¼ cup Olive Oil
½ tablespoon Garlic, minced
½ tablespoon Oregano, dried
Drain and rinse black-eyed peas,
Dice tomatoes, onion, olives, and cucumber,
Combine ingredients and stir.
Combine olive oil, garlic, and oregano. Stir well.