Here, in Cyprus, we usually eat black eye peas with collard greens or zucchini, adding slices of tomato and tuna. In the southern states of the US, they use black eye peas as the main ingredient to make this hearty and very healthy, spring salad.
Ingredients (6 portions)
1 Kg black eyed peas, cooked and drained
500 gr corn from a can
250 gr. long grain rice
2 celery sticks, cut
1 green pepper, seeded and cut into cubes
1 large tomato, cut into cubes
1 tbsp virgin olive oil
1 tbsp water
2 tbsp lemon juice or vinegar
¼ cup fresh parsley, chopped
1 tbsp dried parsley
Black pepper
Method
Combine all the ingredients into a large bowl. Add the olive oil, black pepper, the lemon juice or vinegar, stir and serve.
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