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Greek Black-Eyed Peas Salad

January 2, 2011

By Kath Dedon


Did you have black-eyed peas for New Year’s? I made a Greek Black-Eyed Peas Salad to take to a New Year’s Day party.

Black-eyed peas on New Year’s are supposed to bring prosperity. Green leafy vegetables are eaten to attract money. (In this recipe I used spinach.) The salad was one of many side dishes served with the hosts’ ham. Pork is also considered good luck on New Year’s Day because, according to Wikipedia, “pigs root forward when foraging, representing positive motion”. So I think we covered all of the bases.

The recipe is from a post by Hank Shaw on I followed his method for cooking the dried black-eyed peas, but I left them in the pot a bit too long. Some were a little too mushy, but they still tasted great!

The only oil in the salad is the oil from the sun-dried tomatoes. Not knowing exactly how much oil was in the jar, I was concerned that it would be too much. I took the tomatoes out of the jar and found that there really wasn’t that much oil, so I used it all and it was perfect.

If you don’t want to bother with cooking dry beans (although it really is easy), you can substitute 2 cans of black-eyed peas.

Happy New Year!



Greek Black-Eyed Peas Salad

(Adapted from Hank Shaw’s recipe on


(print the recipe)


Serves 8 – 10



1 pound dry black-eyed peas


5 ounces baby spinach, washed and larger leaves torn in half

1 package of feta cheese, about 7 ounces

1 jar of sun-dried tomatoes in oil, about 8 ounces

1 cup black olives, preferably Kalamata or oil-cured (I used ½ cup oil-cured; 1 cup would have been better.)

1 finely chopped green onion

1 finely chopped garlic clove

Zest and juice of 1 lemon


1. Rinse the black-eyed peas.

2. Heat a large pot of water to boiling. Add a heaping tablespoon of salt. Add the black-eyed peas and immediately turn the heat to low. It should be below the simmering point. Cook, uncovered, until they are done. It should take 30 minutes to an hour. The timing will depend on how old the black-eyed peas are. (I left mine for 1½ hours, which was too long.)

3. When the black-eyed peas are done, drain and let them cool down.


4. Put the spinach in a large bowl.


5. Add the feta cheese, the sun-dried tomatoes and their oil, the olives, green onion, garlic, and lemon zest to the spinach. Toss to combine.


6. Add the black-eyed peas to the salad and toss well.

7. Just before serving, add the lemon juice and toss again.

17 Comments leave one →
  1. January 2, 2011 6:46 pm

    I love the meaning behind all of this! I’ll have to make a note for next New Year’s. I’ve never used black eye’d peas in any recipes. I can imagine all of these ingredients coming together in perfect harmony. I’ll try this one!


    • January 2, 2011 7:19 pm

      We’ve used black-eyed peas for New Year’s good luck for years! We’ve always been blessed in the new year. Is it the black-eyed peas? Who knows!

  2. January 2, 2011 7:30 pm

    I haven’t done the black-eyed peas for New Years before but what a good tradition. Love your blog and Happy New Year!

  3. January 3, 2011 6:05 am

    I need to remember to make this next New Years. I love a fresh tasting bean salad.

  4. January 3, 2011 7:06 am

    Had I known that these were going to bring me good luck, I would have had a few of those bowls that you have pictured up there… sounds really goooood!

  5. January 3, 2011 8:25 am

    Mmmm…this sounds so good!!

  6. January 3, 2011 10:38 am

    What a yummy looking salad! Our Italian tradition for new years is lentils for good luck, so I’m thinking if you go with any tasty bean or legume you’re bases are covered! Happy New Year!

  7. January 3, 2011 11:24 am

    Wow! This salad looks so fresh and delicious! Next Monday for Meatless Monday lunch! Thanks, Kathy!

    • January 3, 2011 4:50 pm

      This salad would be perfect for Meatless Monday lunch, Susan! Thanks for your comment!

  8. January 3, 2011 9:31 pm

    I imagine that the sun dried tomatoes and the olives add so much flavor to this salad. I love eating black eyed peas during January. We can get fresh beans here in Austin, and they are so very good. Thank you for sharing with me. I hope you have a happy Tuesday!

  9. January 4, 2011 5:06 am

    I ate my black eyed peas on new years! I didn’t have any greens but had green grapes so I ate those! Thanks for sharing this recipe!!!!

  10. January 5, 2011 6:34 am

    This looks so good. We don’t haave black-eyed peas, but we do have long-life noodles on New Year’s Day. Your salad is just bursting with color and flavor. I’ll wager it is delicious. I hope you are having a great day. Blessings…Mary

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