If you need a quick, no-fuss meal that’s fresh, filling, and packed with flavor, this is one of those recipes you’ll want on repeat. It comes together in minutes using simple ingredients, but the result feels like so much more.
I love how the creamy black-eyed peas, flaky tuna, and simple vinaigrette come together into something light yet satisfying.
It’s easy, fresh, and filling without being heavy. Exactly what you want for warmer days.
It’s the kind of dish that works perfectly for spring and summer days, easy lunches, or even those casual get-togethers where everyone brings something to share.
It travels well, holds up beautifully, and honestly, it’s always one of the first bowls to disappear at a picnic or potluck.
ingredients (serve 5-6):
- 28 oz (800 g) cooked black-eyed peas (canned, drained and rinsed)
- 2 cans tuna in olive oil (about 5 oz / 140 g each)
- 3 large eggs, hard-boiled
- 1 small onion, finely chopped
- ½ red bell pepper, diced
- ⅓ cup olive oil (80 ml)
- 1 tablespoon apple cider vinegar (15 ml)
- Salt, to taste
- Black pepper, to taste (optional)
- Fresh parsley, chopped (optional)
- Olives (optional)
Instructions / Step-By-Step
1) Drain the black-eyed peas very well and place them in a large bowl.
2) Add the chopped onion and diced red bell pepper.
3) Flake in the tuna and add 2 chopped hard-boiled eggs.
4) In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper.
5) Pour the dressing over the salad and mix well until everything is evenly coated.
6) Slice the remaining egg and place it on top.
7) Sprinkle with chopped parsley and add olives if desired.
8) Serve immediately or refrigerate for 30–60 minutes to let the flavors develop.
Make It Your Own:
This is one of those recipes that just fits into real life. It’s perfect when you need something you can make ahead and share.
Whether you’re packing it for a picnic, bringing it to a potluck, or just making a simple meal at home, it’s the kind of dish that always works, and always gets finished fast.
And the best part? You can easily make it your own. Try adding a squeeze of fresh lemon juice, some crumbled feta cheese, diced avocado, or even a handful of cherry tomatoes for extra freshness. A little Dijon mustard in the dressing also gives it a nice tangy twist.
Once you try it, don’t be surprised if it becomes one of those go-to recipes you keep coming back to.
Enjoy!
You May Also Like:
- Easy Sweet & Savory Pasta Salad with Mozzarella & Pineapple (Vegetarian)
- Mediterranean Tuna Pasta Salad
- Crunchy Purple Cabbage Salad with Apple & Honey Mustard (Spring & Summer Recipe)
If you’re expecting to see only religious content, you’re in the wrong place! Learn how to farm like a Mormon woman. I’ll teach you gardening tips, DIY’s and much more!