Try this quick bean salad with grilled chicken in the summer and roasted fish in the winter.
Slideshow: Healthy Greek Recipes
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
Freshly ground black pepper
1/2 cup chopped fresh dill
How to Make It
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.
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.
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