| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 10 to 12 servings |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 4 cups black-eyed peas, cooked and drained
- 1 cup white onion, small dice
- 1 1/2 cups red pepper, medium dice
- 1 cup Kalamata olives, pitted and chopped
- 2 tablespoons fresh oregano, picked and chopped
- 1/2 cup flat leaf parsley, picked and chopped
- 1 1/2 cups extra virgin olive oil
- 1 lime, zested
- 2 limes, juiced
- 2 tablespoons garlic, chopped
- 1 tablespoon sugar
- Salt and fresh ground pepper, to taste
Instructions
- Combine the first 6 ingredients in a large bowl.
- Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.
- Salad is best when made a day ahead.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 318 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 315 mg |
| Serving Size | 1 of 12 servings |
| Calories | 318 |
| Total Fat | 29 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 315 mg |
Reviews
I’ve made this a couple of times and really love it – great for BBQs and potlucks. I just make a couple of tweaks to the recipe. Definitely cut down on the oil – it is WAY too much. I also add a jalapeno for a little spice.
This is a picnic favorite at my family gatherings. I added corn for more color and flavor. I also cut back on the olive oil. The olive oil flavor with the limes is a taste that is hard to beat!
While I wouldn’t call this a Southern style dish, I do think it is wonderful. It reminded me more of a very tasty cold minestrone. The only thing I would do differently is cut back on the amount of dressing added to the beans. Mine ended up a little too olive oil-y. I think that would be easily fixed by just adding the dressing to taste.