Simple Greek Black Eyed Peas Recipe
Celebrate flavor with Greek Black Eyed Peas! Freshly squeezed lemon, the richness of olive oil, and dill combine to transform black eyed peas into a standout dish for any occasion.
Servings: 2 servings
Calories: 259kcal
Ingredients
- 1 14.5-ounces can black eyed peas
- 1 lemon halved
- 2 scallions (green onions) very thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped fresh dill
- Salt to taste
Instructions
- 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.
Notes
Store Greek Black Eyed Peas in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Freezing is not recommended as it can significantly alter the texture and flavor, especially of the fresh herbs and dressing.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 4mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg
