Let’s make a black-eyed pea salad, a wonderfully refreshing salad that combines the most typical Mediterranean flavours. Wash the black-eyed peas well and boil them in salted water for 45 minutes. Be careful not to boil them for too long, as they will turn into a pulp. Skim the foam from the water, while they boil. Peel and finely chop the spring and dried onions. The onions will add a spicy taste to your dish After the peas have boiled, strain them very well and set them aside to cool. When they are cool enough, empty them out into a bowl and combine the onions and capers. Note here that capers are a special Mediterranean delight. The ones from the Cycladic Islands are considered the best. In the end, you will add the wrinkled olives from the island of Thassos. Dress your salad with some extra virgin olive oil and vinegar and season with salt and pepper, according to your taste. Garnish the salad with some finely chopped, fresh parsley. Your black-eyed pea salad is ready to be served.