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.
Servings 2
Ingredients
- 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
Instructions
- 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.
Notes
Store covered in the refrigerator for up to 2 days.