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