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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.

Recipe by Cooking Light December 2001

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Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

184 calories; calories from fat 29%; fat 6g; saturated fat 1.2g; mono fat 3.5g; poly fat 0.9g; protein 5.2g; carbohydrates 28.6g; fiber 7.8g; cholesterol 3mg; iron 2.1mg; sodium 359mg; calcium 127mg.
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