Boiled black-eyed peas are tossed with onion, parsley, and olive oil in this refreshing salad. Served chilled in summer, this classic is a light option on its own or alongside a main dish.
Boil the soaked black-eyed peas in plenty of water until tender but still intact. Drain and let cool until warm.
Finely chop the red onion, tomato, and parsley and place them in a large bowl.
Add the cooled black-eyed peas to the vegetables. Drizzle with olive oil and lemon juice, add the salt, and gently toss.
Important: Do not overcook the black-eyed peas; they should stay intact and firm. Otherwise, the salad may become mushy. Allergen-free.
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