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Black-Eyed Pea Greek Salad

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Servings: 6-8


  • 5 seeded and chopped plum tomatoes
  • 1 chopped seedless cucumber
  • 1 chopped green bell pepper
  • 1 cup thawed frozen corn
  • 1 cup blanched frozen black-eyed peas
  • 1/2 cup halved and pitted kalamata olives
  • 1/2 cup sliced red onion
  • 1/2 cup Greek vinaigrette dressing


In a large bowl, combine tomatoes, cucumber, bell pepper, corn, black-eyed peas, olives, and red onion. Add vinaigrette, tossing gently to combine. Cover and chill, or serve immediately.

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