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Black Eyed Pea and Tuna Salad

by on June 6, 2011 in Bean Salads, Salads June 6, 2011 Bean SaladsSalads
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Simple and delicious, a great summer Mediterranean dish.

Ingredients

  • 2 cans (5 Oz. Size) Tuna In Vegetable Oil
  • 2 cans (15 Oz. Size) Black-Eyed Peas
  • 2 whole Eggs, Boiled And Chopped
  • ½  Yellow Onion, Diced
  • Parsley, Chopped
  • Olive Oil, To Taste
  • White Wine Vinegar Or Lemon Juice, To Taste

Preparation

Mix all the dry ingredients in a large bowl and season with olive oil and vinegar or lemon juice, to your own taste. There should be no need for salt, because the tuna provides a nice salty taste.

This is a cold salad, so you can serve it right away, or store in the fridge for later.

Bom apetite.

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stacyj on 2.22.2014

Are the peas & tuna to be drained?

2 Reviews

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binkykat on 1.7.2012

This was so yummy! Made it for lunch and took it to work 3 days in a row and finished it up for a late supper. I added roughly chopped jarred roasted red peppers. Very easy, economical, delicious and adaptable to adding other ingredients. I will keep this recipe close at hand :-)

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Stacy Makes Cents on 6.22.2011

This is so simple and very flavorful! Next time I think I might add feta cheese.

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