Black-Eyed Pea Greek Salad

black-eyed pea greek salad

Paula created this flavorful update to a traditional Greek salad featuring a surprise Southern ingredient—the black-eyed pea!

Black-Eyed Pea Greek Salad
Makes about 6 cups
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  1. 5 plum tomatoes, seeded and chopped
  2. 1 seedless cucumber, chopped
  3. 1 green bell pepper, chopped
  4. 1 cup fresh or thawed frozen corn kernels
  5. 1 cup thawed frozen or rinsed and drained canned black-eyed peas
  6. 1/2 cup halved pitted kalamata olives
  7. 1/2 cup sliced red onion
  8. 1/2 cup Greek vinaigrette dressing
  1. In a large bowl, stir together all ingredients. Cover and refrigerate up to 3 days.
Paula Deen Magazine