Black-Eyed Pea Salad

Lots of variations can be made to this salad

Yield: 8 servings
Community Recipe from


  • 2 can(s) BE peas, drained and rinsed
  • 6 ounce(s) feta
  • 8 ounce(s) jar, sun-dried tomato in oil chopped
  • 1 cup(s) kalamata olives quartered
  • 1 bunch(es) green onions coarsely chopped, leave some green tips for garnish
  • 1 can(s) quartered artichoke hearts
  • 1 3/4 cup(s) red and yellow bells chopped
  • 2-3 clove(s) garlic finely chopped
  • 1 cup(s) cucumber seeded and chopped
  • 2 tablespoon(s) extra-virgin olive oil or more to taste
  • 1 teaspoon(s) thyme
  • 1/2 teaspoon(s) oregano, pepper
  • little bit of salt, to taste
  • 1 lemon, juiced or
  • 2 teaspoon(s) balsamic vinegar


  1. Gently mix all veggies and feta. If using tomatoes, use the drained oil. If not, use the olive oil.
  2. Mix oil, juice or vinegar with herbs and spices. Pour over salad, toss gently. Refrigerate for several hours. Garnish with greens from onions.
July 2013

This recipe is a personal recipe added by SKMealer and has not been tested or endorsed by MyRecipes.

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