6 servings, about 1 cup each


½ cup black-eyed peas, rinsed and cooked
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh oregano, chopped
fresh ground pepper to taste
4 cups cucumbers, peeled and diced
2/3 cup red bell pepper, diced
¼ cup red onion, slivered
2 tablespoons black olives, chopped
½ cup crumbled goat or feta cheese, optional


  1. In a heavy bottom pot, submerge beans in cold water with about 2 cups of water above the beans. Bring to a boil then add 1/4 cup red onion, 1/4 cup bell pepper and 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. Add cucumber, black-eyed peas, bell pepper, cheese, onion and olives; toss to coat. Serve at room temperature or chilled.

Recipe created by Chef Berlin Lillard.

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