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Salad Black

Courtesy Chef Berlin Lillard, CN Test Kitchen
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  • Active: 20 minutes
  • Total time: 20 minutes
  • Servings: 6 servings, about 1 cup each


2 cups cold water
½ cup black-eyed peas, rinsed and cooked
¾ cup red onion, slivered
¾ cup red bell pepper, diced
¾ cup celery, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh oregano, chopped
fresh ground pepper to taste
2 cups cucumbers, peeled and diced
3 tablespoons black olives, chopped
½ cup crumbled goat or feta cheese, optional


1.  In a heavy bottom pot, submerge beans in water above the beans.  Bring to a boil then add 1/4 cup red onion, 1/4 cup bell pepper and ¼ cup celery.  Reduce heat to a mild boil and cook until tender about 45 minutes. Remove from heat and strain.  Place beans evenly on a flat sheet pan or cookie sheet, place in freezer for 15 -20 minutes to get cold. Remove from freezer and place into a bowl.

2.  Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. In the bowl with black-eyed peas, add remaining bell pepper and onion, cucumbers and olives and toss with dressing to coat. Top with cheese and serve at room temperature or chilled.

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