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5.0 from 3 votes

Mediterranean Black-Eyed Pea Salad with Smoked Salmon

Delicious Mediterranean inspired black-eyed pea salad combining colorful vegetables, a lemony dressing and smoked salmon for an amazingly flavorful salad.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2
Course: Side Dish , Salad , Lunch
Cuisine: Mediterranean

Ingredients

  • 3 ½ oz 100 g dry black-eyed peas (or 1 ¼ cup cooked or canned beans)
  • 1 small cucumber cubed
  • 1 small green bell pepper cubed
  • 1 small red pepper cubed
  • 2 oz smoked salmon cut into small pieces about 2 inches (4-5 cm
  • 2 ½ tbsp extra virgin olive oil
  • juice and zest of ½ a lemon
  • ¼ cup fresh dill chopped
  • freshly ground black pepper
  • coarse sea salt

Instructions

    Cup of Yum
  1. If you are using dry beans, rinse the beans and place them in a pot. Cover them with water by about 3 inches. Lightly boil for about 50 minutes until tender but not falling apart or splitting. Drain and set aside.
  2. In a large bowl add the pepper, cucumbers, beans, salmon and most of the dill and toss gently.
  3. Make the dressing by mixing the olive oil with the lemon juice and zest in a small bowl or shaking it in a jar.
  4. Finish by sprinkling the rest of the dill, some freshly ground black pepper and a pinch of coarse sea salt.
  5. Refrigerate for 1 hour before serving.

Notes

  • Store covered in the refrigerator for up to 2 days.