Stacy Lyn Harris

Black-Eyed Peas Salad is a lovely, light dish that’s great for either winter or summer. It’s a colorful and cheery salad, packed with all kinds of flavors, textures, and nutrients. Black-eyed peas grow profusely in the south and freeze very well.

Black-Eyed Peas Salad

This is a colorful and cheery salad, packed with all kinds of flavors, textures, and nutrients.

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Course Salad, Side Dish

Cuisine American

Ingredients

  

• 3 cups fresh or frozen black-eyed peas
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 large red onion
• 2 tomatoes diced
• 2 tablespoons cilantro coarsely chopped
• 1 garlic cloves minced
• 1 teaspoon Dijon mustard
• juice of 1 lemon
• 6 tablespoons extra-virgin olive oil
• 10 cups baby spinach

Instructions

 

• In a large stockpot, bring 4 cups of water, salt, pepper, and the peas to a boil. Once the peas reach a boil, lower to a simmer and cook for 30 minutes or until the peas are done. Let cool.
  
• In a large bowl, gently mix black-eyed peas, red onions, tomatoes, cilantro, garlic, mustard, lemon juice, and olive oil.
  
• Mix spinach gently into black-eyed pea mixture. Serve at room temperature.
  

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