Beet and Black-Eyed Pea Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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