A refreshing salad in which boiled black-eyed peas meet onion, parsley, and olive oil. This classic, served cold in summer, is a light option both on its own and alongside a main dish.
Boil the soaked black-eyed peas in plenty of water until softened without the grains falling apart, then drain and let cool.
Finely chop the red onion, tomato, and parsley and place in a large bowl.
Add the cooled black-eyed peas over the vegetables, drizzle with olive oil and lemon juice, add salt, and mix gently.
Important: Don't overcook the black-eyed peas while boiling — the beans should stay firm without falling apart, otherwise the salad turns mushy. Contains no allergen.
If you prepare the salad at least half an hour before serving and let it rest in the refrigerator, the flavors mix together better.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.