Greek Salad with Orzo and Black-Eyed Peas

  1. Cook orzo according to package instructions.
  2. Drain in a sieve and rinse under cold water until cool.
  3. Drain well.
  4. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  5. Marinate, stirring occasionally, 15 minutes.
  6. Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  7. Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top.
  8. Add 1 or 2 peperoncini to each jar.

orzo, blackeyed peas, tomato, flatleaf, redwine vinegar, extravirgin olive oil, cucumber, olives, red onion, lemon zest, lemon juice, oregano, romaine, feta, peperoncini, containers, accompaniment

Taken from www.epicurious.com/recipes/food/views/greek-salad-with-orzo-and-black-eyed-peas-243207 (may not work)

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