Black-Eyed Pea Salad

Plan to make bean salads about an hour before serving (or overnight) to let the flavors meld. Bean salads will keep under refrigeration for 3 days.

Serves 4-6 people as part of meze

2 cups cooked black-eyed peas
1 small onion, diced (purple onions work great for this)
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 small chili pepper, minced or a pinch of dried red pepper flakes
2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
a pinch of salt and black pepper


Mix all ingredients together, marinate in the refrigerator for at least an hour before serving.