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Beet and Black-Eyed Pea Salad

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.