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Greek · Salad
Black-Eyed Pea Salad with Scallions and Dill
Canned black-eyed peas turn into a bright, lemony salad in a single bowl with nothing to cook. I like to pile it into radicchio or endive leaves for a first course.
- YieldServes 4
- Hands-on8 min
- Total25 min
- Difficulty
Ingredients
- 1 canblack-eyed peas, 425 g can, rinsed and drained
- 2scallions, white and green parts, thinly sliced
- 1½ tbsplemon juice, from about half a lemon
- 1 tbspextra-virgin olive oil
- 2 tspfresh dill, chopped; use half a teaspoon dried if fresh is unavailable
- ¼ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
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