Ingredients
- 200 g boiled black-eyed peas
- 6 lettuce leaves
- 1 bunch of arugula
- 1/2 apple, thinly sliced
- 1/2 Florina pepper, sliced into rings
- 60 g crumbled feta cheese
- Salt
- Olive oil
Instructions
- Rinse the black-eyed peas thoroughly. Place them in a pot with salted water and boil until tender, about 45-50 minutes. Once cooked, drain them in a colander and let them cool.
- In a salad bowl, chop the lettuce and arugula into bite-sized pieces.
- Add the boiled black-eyed peas on top, followed by the thin apple slices, pepper rings, and crumbled feta.
- Sprinkle with salt to taste and drizzle with olive oil. Toss gently to combine.
Serving Suggestion
This refreshing black-eyed pea salad is perfect for a light lunch or a vibrant side dish. The creaminess of feta, the sweetness of apple, and the peppery arugula create a harmonious balance of flavors. Enjoy it fresh, and let each bite remind you of the simple pleasures of healthy and delicious eating!
