Go Back Email Link
+ servings

Mediterranean Black-Eyed Peas with Honey Vinaigrette

Course Appetizer, Entree, side
Cuisine Greek, Mediterranean, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 -4
Author OliveTomato.com


  • 7-8 ounces of uncooked black-eyed peas
  • 2 tablespoons chopped spring onion
  • 1 bunch of chopped parsley
  • 5 Tablespoons olive oil
  • 1 ½ tablespoon wine vinegar
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • pepper


  • In a pot boil the beans in plenty of water, for about 40-50 minutes. You do not want the beans to be mushy.
  • In a small bowl mix the vinegar and honey, then add the olive oil, salt and pepper and mix well.
  • Once the beans are cooked, drain and set aside until, they have cooled off.
  • Once beans are cool, add the parsley and the spring onion and then add the dressing and mix well.
  • Let the salad sit for at least 2 hours before eating (or overnight) for best results.