Black-Eyed Peas with Capers

black-eyed peas
Photo and Styling: Karry Hosford
http://pgoarelish2.files.wordpress.com/2011/07/black_eye_pea_salad_85.jpg?w=150
  • Yield: 4 servings

Ingredients

3 (15- to 16-ounce) cans black-eyed peas, rinsed, drained
2 green onions, finely chopped
1 medium onion, finely chopped
2tablespoons fresh dill, finely chopped
2 1/2tablespoons capers packed in vinegar
1 1/2tablespoons freshly squeezed lemon juice
3tablespoons extra-virgin olive oil
4ounces feta, crumbled
Pitted kalamata olives, for garnish

Instructions

  1. Pour peas into a colander and rinse well under running water.
  2. Drain and transfer to a serving bowl.
  3. Toss with remaining ingredients and garnish with olives.
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