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.
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.
I loved the sweetness of the beets with the saltiness of the feta cheese. I used walnuts instead of pecans, Dijon mustard instead of spicy brown mustard and orange juice instead of grated orange grind and it still came out fantastic! super easy to make too!