Black - eyed pea salad with crab, peppers and olives
A delicious salad that can be a main course as well... A light dish for every day, healthy and nutritious!
200 gr. black-eyed peas
3 spring onions (green), finely chopped
1/2 medium sweet onion, finely chopped
1 large tomato, diced
1 red bell pepper, seeded and diced
1 yellow pepper, seeded and diced
1 green pepper, seeded and diced
200 gr. imitation crabmeat, flaked
3-4 tablespoons of dill, finely chopped
1-2 tablespoons of parsley, finely chopped
2/3 teacup of extra virgin olive oil
1 lemon, juice
1-2 tablespoons of capers
10-12 olives (green or black)
Freshly ground black pepper
In a saucepan, cover the black-eyed peas with water, season with salt and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain.
Transfer to a bowl and mix with the rest of the ingredients. Toss until well combined. Season with salt and pepper. Chill before serving.
You may add shrimps (fresh or frozen), clean and boiled, instead of crabmeat, if you wish.