On a whim, for my supper tonight, I took a can of black-eyed peas and a half-can of black olives, with some dill salad dressing, and mixed them together. They were absolutely delicious! So I looked online to see if my idea was new. Apparently not! Black-eyed peas and black olives can pair well together, especially in Mediterranean-style dishes. The creamy, mild flavor of black-eyed peas complements the briny, savory taste of black olives. Here’s how they work together:
1. Texture Contrast: Black-eyed peas have a soft, slightly nutty texture, while black olives add a firm, chewy bite. This contrast can make the dish more interesting.
2. Flavor Balance: The mildness of black-eyed peas balances the strong, salty flavor of black olives. When combined with other ingredients like fresh vegetables, herbs, and a tangy dressing, the flavors can harmonize well.
3. Culinary Versatility: This pairing works in various Mediterranean and Southern-inspired recipes. You can use them in salads, stews, or as a side dish.
If you’re curious to try this combination, consider starting with a simple salad or stew to see how you like the flavors together. Check out the recipe below for a great way to start – and it can be customized based on your taste preferences!
Mediterranean Black-Eyed Pea Salad with Black Olives
Ingredients:
- 1 cup dried black-eyed peas (or 2 cans, drained and rinsed)
- 1/2 cup black olives, sliced (Kalamata or any other variety you prefer)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or lemon juice)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions:
- Prepare the Black-Eyed Peas:
- If using dried peas: Rinse and soak them in water overnight. Drain and rinse again. Cook them in a pot of boiling water for about 30-40 minutes, or until tender. Drain and let cool.
- If using canned peas: Simply drain and rinse them.
- Combine Ingredients:
- In a large bowl, mix together the cooked black-eyed peas, sliced black olives, diced red bell pepper, chopped red onion, and minced garlic.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), dried oregano, salt, and black pepper.
- Toss and Serve:
- Pour the dressing over the salad and toss to combine. Gently fold in the chopped parsley.
- Chill and Serve:
- Let the salad sit for about 30 minutes in the refrigerator to let the flavors meld. Serve chilled or at room temperature.
Enjoy this refreshing salad as a side dish, or add some feta cheese and grilled chicken for a more substantial meal!
Any comments on the combination of blackeyed peas and black olives, or questions, please feel free to share in the comments section below.
