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Black-Eyed Pea and Caramelized Onion Salad Recipe

Black-Eyed Pea and Caramelized Onion Salad
Difficulty: Easy | Total Time: 55 mins | Active Time: | Makes: 6 servings

Legumes topped with caramelized onions are a popular combination at the Greek table. This dish has two components: a black-eyed pea salad with flavors of dill and fennel, and mixed greens tossed with olive oil, salt, and pepper. The beans can be served over the greens either warm or at room temperature.

Game plan: The black-eyed pea mixture can be prepared up to 3 hours ahead. Complete the recipe through step 3 and refrigerate the finished bean mixture. Thirty minutes before serving, set the beans out to come to room temperature. Serve over the dressed greens.

This recipe was featured as part of our Greek Easter Celebration menu.

INGREDIENTS
  • 1/2 pound dried black-eyed peas, soaked in water overnight and drained
  • 5 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, small dice
  • 2 medium garlic cloves, minced
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 3 tablespoons red wine vinegar
  • 1 medium fennel bulb, trimmed and cut into medium dice
  • 3 tablespoons finely chopped fresh dill
  • 5 ounces mixed greens
INSTRUCTIONS
  1. Place peas in a medium saucepan, cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat. Reduce heat to low and simmer until beans are tender, about 25 to 30 minutes. Drain and set aside.
  2. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add onion, garlic, 1 teaspoon kosher salt, and pepper and cook, stirring occasionally, until onions are softened and browned, about 15 minutes. Stir in vinegar.
  3. Remove the pan from heat and add reserved peas, fennel, dill, and 2 tablespoons of the oil, stirring to combine. Season with more salt and pepper as needed.
  4. In a large bowl, toss greens with remaining 1 tablespoon oil and season with salt and pepper. Top with black-eyed pea mixture and serve.
    Write a review | 6 Reviews

  • I loved this. I don't care for dill, so I left it out and added a bit of the fennel fronds for the pretty green color. I also subbed in Balsamic vinegar for 1 T of the red wine vinegar. The contrasts between the sweet caramelized onions and vinegar and warm soft beans versus cool crunchy fennel were delightful. It was excellent again the next day warmed up a bit in the microwave and served atop baby spinach.

  • I am from the south, and black eyed peas are something that we enjoy
    We make a dish kinda like this but we use chopped raw onions, and
    chopped tomatoes that are in season and pour juice from peas over top.
    I like the idea of cooked fennel instead of onion, they both taste the same.
    Will make this soon.

  • I tried the recipe with chilli and black beans for my family, It was really very good.

    Nancee J. Swartz
    Brookline, Ma.

  • I would add black beans with sauce it give the dish a mexican flavor.

    Nancee J. Swartz
    Brookline, MA,

  • A snap to make (I used canned black-eyed peas) and very attractive on the plate. Hearty, fresh, and crunchy all at once. Tastes even better the next day.

  • This was delicious! I've never thought of adding beans to salad.

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