Mediterranean Black Eyed Pea Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 people (up to)
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Calories
1903 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Black Eyed Pea Salad
Description
Mediterranean Black Eyed Pea Salad centers on canned black-eyed peas paired with fresh fragments like chopped grape tomatoes, English cucumber, and pomegranate arils, enhanced with green onion and mint for brightness. The dressing combines pomegranate molasses with lemon juice, minced garlic, olive oil, salt, and black pepper to create a lively and slightly sweet dressing that complements the earthy peas and crisp vegetables. Mixing these components results in a colorful salad with varied textures, from juicy pomegranate seeds to the crunch of cucumber and freshness of herbs.
The salad works well on its own or alongside grilled meats or other Mediterranean dishes. You can optionally sprinkle feta cheese atop to add a creamy, salty contrast. It’s a lively yet balanced dish that highlights seasonal ingredients and easily stored pantry staples.
Store leftovers tightly covered in the fridge where the salad will keep for up to three days. The salad flavors meld further with chilling, making it a convenient make-ahead option. Use quality Mediterranean ingredients when possible for best results.
Ingredients
- 15 ounce black-eyed peas drained and rinsed, canned
- 6 ounces grape tomato chopped
- 1 cucumber trimmed and chopped, English variety
- ½ cup pomegranate arils arils of ½ pomegranate
- 2 green onion chopped
- 20 mint chopped, leaves
- feta cheese optional
Dressing
- 2 tbsp pomegranate molasses
- lemon juice of ½ lemon
- 4 tbsp extra virgin olive oil
- 1 garlic minced, clove
- kosher salt
- black pepper
Instructions
- In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
- Using good quality pomegranate molasses can deepen the salad’s flavor.
- Optional feta cheese adds a creamy and salty element if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 1903 kcal
% Daily Value*
| Calories | 190.3kcal | 10% |
| Carbohydrates | 25.6g | 9% |
| Protein | 6.5g | 13% |
| Fat | 7.7g | 12% |
| Saturated Fat | 1.1g | 6% |
| Sodium | 9.4mg | 0% |
| Potassium | 400mg | 9% |
| Fiber | 6.1g | 24% |
| Vitamin A | 480.8IU | 10% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 38.8mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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