Mediterranean Black-Eyed Pea Salad with Smoked Salmon

Recipe that Jill shared with us for our nutrition reboot. Makes a delicious salad for a healthy lunch.

View Print Layout
Print Recipe
Close Print

Mediterranean Black-Eyed Pea Salad with Smoked Salmon

  • Total time: 40 Minutes
  • Servings: 2 Servings

Ingredients

  • 3 1/2 oz (100g) Dry Black-Eyed Peas (or 1 1/4 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 1/2 Tbsp Extra Virgin Olive Oil
  • Juice and Zest of 1/2 a Lemon
  • 1/4 Cup Fresh Dill, chopped
  • Freshly Ground Black Pepper
  • Coarse Sea Salt

Directions

  • 1)

    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.

  • 2)

    In a large bowl add the pepper, cucumbers, beans, salmon and most of the dill and toss gently.

  • 3)

    Make the dressing by mixing the olive oil with the lemon juice and zest in a small bowl or shaking it in a jar.

  • 4)

    Finish by sprinkling the rest of the dill, some freshly ground black pepper and a pinch of coarse sea salt.

  • 5)

    Refrigerate for 1 hour before serving.

Notes

Source: https://www.olivetomato.com/mediterranean-black-eyed-pea-salad-with-smoked-salmon/