Black-eyed pea salad

Taking a break from endless baking and carb comas for some much needed fiber and fresh veg 🤣
Black-eyed pea salad, or Mavromatika salata, is a classic. The dried beans are quick to cook, but I actually often use a bag of frozen black-eyed peas. They cook in 6 minutes and are way better than canned! Use whatever you can get your hands on, though. Enjoy it for lunch with some bread and cheese or canned fish, like sardines.

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1lb (500g) frozen black eyed peas
1 Persian cucumber, sliced
1 cup halved cherry tomatoes
1/3 cup sliced red onion
3 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp chopped fresh parsley
salt and pepper
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Boil beans in lightly salted water till tender. Drain well and let cool.
Combined cooled beans with remaining ingredients. Adjust seasoning to taste. Serve room temperature.