Pretty, delicious, and nutrisious.
Beet and Black-Eyed Pea Salad
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.
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- Calories: 184
- Calories from fat: 29%
- Fat: 6g
- Saturated fat: 1.2g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 0.9g
- Protein: 5.2g
- Carbohydrate: 28.6g
- Fiber: 7.8g
- Cholesterol: 3mg
- Iron: 2.1mg
- Sodium: 359mg
- Calcium: 127mg
- 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
- 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.
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