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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the black eyed peas, celery, onion, jalapeno, black olives, cucumber, and feta cheese in a large bowl.
In a separate bowl, whisk together the olive oil, red wine vinegar, basil, seasoned salt, and honey to create the dressing.
Pour the dressing over the pea mixture and toss gently to combine.
Refrigerate until ready to serve. Serve with pita chips, Fritos, or as desired.
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You may only want to use 1/2 to 3/4 of the dressing initially. Save the rest to refresh the salad if you have leftovers.
If the salad feels dry after refrigeration, add a splash of low-sodium chicken broth to moisten it without overseasoning.
Feel free to add diced tomatoes if you prefer, but try the salad without them first to appreciate this version.
Store the salad in an airtight container in the fridge for 3-5 days.
Can I add tomatoes to this salad?
Yes, you can add diced tomatoes if you prefer. However, the recipe is designed to be enjoyed without them, so try it first before adding.
How long can I store this salad?
You can store the salad in an airtight container in the refrigerator for 3-5 days.
What can I serve this salad with?
This salad can be served as a standalone dish, a scoopable dip with chips, or as a topping for fish, burgers, or tacos.
Can I make this salad ahead of time?
Yes, you can make it ahead of time. Just refrigerate it and refresh with a bit of dressing or chicken broth before serving.
Is this salad vegetarian?
Yes, this salad is vegetarian as it contains no meat or animal-derived ingredients other than feta cheese.
