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Colorful Black-Eyed Pea Salad with Smoked Salmon

Mediterranean Black-Eyed Pea Salad with Smoked Salmon

Delicious Mediterranean inspired black-eyed pea salad combining colorful vegetables, a lemony dressing and smoked salmon for an amazingly flavorful salad.
Course lunch, Salad, Side Dish
Cuisine Mediterranean
Keyword Black-eyed peas, Salad
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2
Author OliveTomato.com


  • 3 ½ oz 100 g dry black-eyed peas (or 1 ¼ cup cooked or canned beans)
  • 1 small cucumber cubed
  • 1 small green bell pepper cubed
  • 1 small red pepper cubed
  • 2 oz smoked salmon cut into small pieces about 2 inches (4-5 cm
  • 2 ½ tbsp extra virgin olive oil
  • Juice and zest of ½ a lemon
  • ¼ cup fresh dill chopped
  • Freshly ground black pepper
  • Coarse sea salt


  • If you are using dry beans, rinse the beans and place them in a pot. Cover them with water by about 3 inches. Lightly boil for about 50 minutes until tender but not falling apart or splitting. Drain and set aside.
  • In a large bowl add the pepper, cucumbers, beans, salmon and most of the dill and toss gently.
  • Make the dressing by mixing the olive oil with the lemon juice and zest in a small bowl or shaking it in a jar.
  • Finish by sprinkling the rest of the dill, some freshly ground black pepper and a pinch of coarse sea salt.
  • Refrigerate for 1 hour before serving.


Store covered in the refrigerator for up to 2 days.