Black-Eyed Pea Salad

Black-Eyed Pea Salad with Tangerines, Figs and Nuts

This black eyed pea salad with tangerines, figs and nuts brings together the whole Greek diet and a long list of Mediterranean diet ingredients into one delicious, colorful, easy salad. The super foods episode on season 4 of My Greek Table speaks to the huge variety of everyday foods that are Greek, delicious and really good for us. You can enjoy the salad with a glass of wine, too. I like to serve it with a crisp, aromatic white Robola, from the island of Cephalonia in the Ionian.
20 min
35 min


  • 1 ¾ cups 250 g black-eyed beans
  • 3 tangerines
  • 2 dried Greek figs
  • 2 Tbsp black currants
  • 2 Tbsp chopped walnuts
  • 1 quart vegetable broth
  • 1 spring onion finely chopped
  • 1 Tbsp chopped fresh thyme



  1. In a saucepan with boiling water, bring the black eyes to a boil for about 10 minutes.
  2. Strain, rinse well, add the vegetable broth, and beans back to the pot and cook covered over medium heat for about 20-25 minutes, or until the black eyed peas absorb all the liquid and are tender but whole and firm.
  3. Meanwhile chop the tangerines, figs and walnuts.
  4. Prepare the vinaigrette: in a medium size bowl, place the tangerine juice, balsamic vinegar, honey, turmeric, black pepper, sea salt, mustard and extra virgin olive oil. Using an immersion blender or by hand with a wire whisk, combine the ingredients until the dressing is smooth and emulsified.
  5. In a large bowl, mix the black eyes with the tangerines, walnuts, figs, raisins, scallions, and fresh thyme. Toss with the vinaigrette and serve.

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