Beet and Black-Eyed Pea Salad

Beet and Black-Eyed Pea Salad Recipe
Becky Luigart-Stayner; Jan Gautro
Add black-eyed peas to your Christmas table with this colorful salad that combines them with beets, feta cheese, and toasted pecans. To save time, substitute 3 cups of canned black-eyed peas, rinsed and drained, for the dried peas. You could also use canned beets instead of fresh.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 29 %
Fat 6 g
Satfat 1.2 g
Monofat 3.5 g
Polyfat 0.9 g
Protein 5.2 g
Carbohydrate 28.6 g
Fiber 7.8 g
Cholesterol 3 mg
Iron 2.1 mg
Sodium 359 mg
Calcium 127 mg

Ingredients

1 cup dried black-eyed peas
1/3 cup rice vinegar
2 tablespoons olive oil
2 tablespoons spicy brown mustard
2 teaspoons sugar
1 teaspoon grated orange rind
1/2 teaspoon salt
7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons chopped pecans, toasted
2 tablespoons chopped fresh parsley

Preparation

Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan. Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.

Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.

Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.

Note:

December 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note