Black-Eyed Peas with Capers

black-eyed peas
Photo and Styling: Karry Hosford
  • Yield: 4 servings


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


  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.