ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Black-Eyed Pea-and-Seafood Salad

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 4 servings
Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas.

Ingredients

  • 3 bacon slices
  • 3/4 cup finely chopped celery
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup finely chopped green onions
  • 1/2 cup orange juice
  • 1/2 cup fresh lime juice
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 2 cups fresh or frozen black-eyed peas, cooked
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped pickled pepperoncini peppers
  • 1 1/2 teaspoons Spicy Seasoning
  • 1 pound medium deveined peeled shrimp
  • 1/2 pound sea scallops
  • 1 teaspoon vegetable oil
  • 8 cups thinly sliced mustard greens or romaine lettuce

Nutrition Information

  • calories 333
  • caloriesfromfat 19 %
  • fat 7.1 g
  • satfat 1.7 g
  • monofat 1.8 g
  • polyfat 2.5 g
  • protein 38.2 g
  • carbohydrate 31.1 g
  • fiber 3.3 g
  • cholesterol 154 mg
  • iron 5.1 mg
  • sodium 733 mg
  • calcium 171 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.

  2. Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.

  3. Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.

  4. Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.