Bright lemon juice, quality olive oil, and fresh dill transform a can of black eyed peas into an inspiring salad! Greek Black Eyed Peas are just the thing for New Year’s Day, or anytime you need an easy side dish.
The New Year is almost upon us, which means it is time for healthy recipes and black eyed peas!
Don’t ask me why eat black eyed peas on New Year’s Day is a tradition, but it just is.
Last year my recipe for Southern Style Slow Cooked Black Eyed Peas was my number one viewed recipe in the ENTIRE month of January because so many people looked it up just on the first day of the month.
Obviously, I had to mix things up and share a new recipe with you for 2016!
A few months ago I posted a recipe for Turkish Black Eyed Pea Salad. I love experimenting with food from different cultures and noticing the subtle ways in which they differ.
What makes this new recipe so obviously Greek is the use of dill!
When I went to Greece, I thought I didn’t like dill. When I came back, I had developed a slight appreciation for it.
Now that I have a full blown tzatziki addiction (recipe here!), I’m actually growing dill in my garden. And by garden I mean AeroGarden because I suck at keeping plants alive.
Make sure to use high-quality ingredients for this recipe – dried dill, prepared lemon juice, and bottom-shelf olive oil produce a “meh” result. That’s no way to ring in the New Year!
Here’s Your Recipe!
Bright lemon juice, quality olive oil, and fresh dill transform a can of black eyed peas into an inspiring salad!
10 minPrep Time
10 minTotal Time
- 1 (14.5-ounce) can black eyed peas
- 1 lemon, halved
- 2 scallions, very thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh dill
- Salt to taste
- Drain and rinse the black eyed peas. Gently pat dry with a paper towel. Set aside.
- Squeeze the juice from one of the lemon halves into a medium bowl. Slice the remaining lemon half into wedges and set aside.
- Add the scallions to the bowl and toss with lemon juice. Let sit for 5 minutes.
- While vigorously whisking the scallion and lemon juice mixture, slowly drizzle in the olive oil. Fold in the black eyed peas and fresh dill. Taste and add salt as needed. Serve with lemon wedges for squeezing.