Mavrommatika (Black-Eyed Pea Salad)

Ingredients

• 400g Cooked black-eyed peas (canned or home-cooked)
• 1 Red onion, finely chopped
• 1 Green bell pepper, finely diced
• 1/2 Bund Parsley, chopped
• 1/4 Bund Dill, chopped
• 4 EL Extra virgin olive oil
• 2 EL Lemon juice
• Salz Salt to taste
• Schwarzer Pfeffer Black pepper, freshly ground

Instructions

1. First, thoroughly rinse the cooked black-eyed peas under running cold water to remove excess starch and preservatives. Afterward, drain them well in a colander. This step is crucial for ensuring the salad remains fresh and crisp.
2. In a large salad bowl, combine the prepared black-eyed peas with the finely chopped red onion and diced green bell pepper. Then, add the fresh, chopped parsley and dill. Ensure all ingredients are evenly distributed for best results.
3. For the aromatic dressing, whisk together the extra virgin olive oil and freshly squeezed lemon juice in a separate small bowl. Season the dressing with a pinch of salt and freshly ground black pepper. The mixture should be slightly tart and well-seasoned.
4. Pour the prepared dressing evenly over the bean mixture in the salad bowl. Use two spoons or salad tongs to thoroughly combine all ingredients, ensuring every bean and vegetable piece is coated with the dressing. This maximizes flavor absorption.
5. Cover the salad and refrigerate it for at least 15 minutes. This allows the flavors of the ingredients to meld and develop optimally. A longer resting time, up to an hour, will further enhance the taste.
6. Serve the refreshing Mavrommatika salad as a light meal or side dish. It pairs wonderfully with crusty white bread, flatbread, or warm pita bread to soak up any remaining dressing. Enjoy this vibrant Greek classic, perfect for a refreshing meal on warm days.

Nutrition