Black-Eyed Pea Salad with Red Onions and Dill (Salata Mavromatika)

Try this quick bean salad with grilled chicken in the summer and roasted fish in the winter.

  • Total Time:
  • Servings: 4
KEY: Barbecue/Cookout, Greek, Mediterranean, Beans, Grains & Legumes, Salads, Side Dishes, Basic/Easy, Fast, Gluten-Free, Healthy, No-Cook, Vegetarian, Web Exclusive, Dinner, Lunch

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  • 4 cups cooked black-eyed peas
  • 1/2 small red onion, finely chopped
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup chopped fresh dill

How to make this recipe

  1. Combine the black-eyed peas, onions, lemon juice and olive oil in a medium bowl. Season to taste with salt and pepper. Add the dill and toss gently to combine. Transfer to a serving bowl and drizzle with some olive oil before serving.

Make Ahead

The salad can be made up to 1 day ahead.


This salad is great made with freshly cooked, frozen or even canned beans. If using canned beans, make sure to rinse and drain them well before using.

Contributed By Photo © Guy Ambrosino Published March 2014

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