You are here: Home » Recipes » Black-Eyed Peas with Capers Black-Eyed Peas with Capers Recipe by Our Cookbook Collection Yield 4 servings Making this classic Greek salad is almost easier than buying your lunch! It will keep several days in the refrigerator, so one batch can carry you through several days of lunches. Photo and Styling: Karry Hosford PrintEmail Ingredients 3 (15- to 16-ounce) cans black-eyed peas, rinsed, drained2 green onions, finely chopped1 medium onion, finely chopped2 tablespoons fresh dill, finely chopped2 1/2 tablespoons capers packed in vinegar1 1/2 tablespoons freshly squeezed lemon juice3 tablespoons extra-virgin olive oil4 ounces feta, crumbled Pitted kalamata olives, for garnish Instructions Pour peas into a colander and rinse well under running water. Drain and transfer to a serving bowl. Toss with remaining ingredients and garnish with olives.