This black-eyed pea salad is so simple and quick to make. Black-eyed peas, unlike chickpeas, lima beans and canelli beans don’t need to be pre soaked, making for a quick meal. Three ingredients plus the dressing, couldn’t be simpler!


3 cups of dried black-eyed peas

1 bunch of spinach

2 to 4 tablespoons of extra virgin olive oil

2 to 3 tsp of celtic fine salt

juice of 2 to 3 lemons



  • Place the black-eyed peas in a pot and cover with enough water so that they are covered at least 4 inches above the peas.
  • Bring to the boil and then simmer until the peas are soft (approximately 20 minutes).
  • Then strain the peas, toss the water (you will notice that this water becomes black).
  • Steam the spinach (leaves and stalks) until soft.
  • In a bowel mix the black-eye peas and the spinach, add the lemon juice, salt and olive oil.

Tips and Tricks

  • This dish is beautiful served cold or warm.
  • The lemon juice, olive oil and salt can be increased or decreased according to personal preference.
  • The key to this dish is to lather it with plenty of lemon juice, so don’t be shy.
  • Makes for an excellent main meal with green salad and dip or as a little snack.





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