Baby Spinach and Mint Salad with Black-Eyed Peas Recipe

Name: Baby Spinach and Mint Salad with Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen black-eyed peas; 1 cup water; 3/4 teaspoon salt; 1/4 teaspoon fennel seeds; 1/8 teaspoon cayenne; 1/8 teaspoon black pepper; 2 tablespoons fresh orange juice; 1 tablespoon fresh lemon juice; 1 tablespoon low-sodium fat-free chicken broth; 1/2 teaspoon honey; 1 1/2 teaspoons olive oil; 5 ounces baby spinach; 1 cup loosely packed fresh mint, stems removed; Special equipment: an electric coffee/spice grinder

Servings: persons

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 ounces baby spinach
1 cup loosely packed fresh mint, stems removed
Special equipment: an electric coffee/spice grinder

1
Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes.
2
Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
3
Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl.
4
Add peas to spice mixture and toss to coat.
5
Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat.
6
Serve salad sprinkled with spiced peas.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup frozen black-eyed peas, 1 cup water, 3/4 teaspoon salt, 1/4 teaspoon fennel seeds, and more.

Yes, Baby Spinach and Mint Salad with Black-Eyed Peas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Spinach and Mint Salad with Black-Eyed Peas

How did you like this recipe?

Frequently Asked Questions