Beet And Black-Eyed Pea Salad Recipe

Name: Beet And Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black-eyed peas; 1/3 cup rice vinegar; 2 tablespoons olive oil; 2 tablespoons spicy brown mustard; 2 teaspoons sugar; 1 teaspoon grated orange rind; 1/2 teaspoon salt; 7 cups coarsely chopped peeled beets (about 2 1/2 pounds); 1/4 cup crumbled feta cheese; 2 tablespoons chopped pecans, toasted; 2 tablespoons chopped fresh parsley

Servings: persons

1 cup dried black-eyed peas
1/3 cup rice vinegar
2 tablespoons olive oil
2 tablespoons spicy brown mustard
2 teaspoons sugar
1 teaspoon grated orange rind
1/2 teaspoon salt
7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
1/4 cup crumbled feta cheese
2 tablespoons chopped pecans, toasted
2 tablespoons chopped fresh parsley

1
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.
2
Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
3
Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
4
Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
5
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.

217

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.

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

You need 11 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 1/3 cup rice vinegar, 2 tablespoons olive oil, 2 tablespoons spicy brown mustard, and more.

Yes, Beet And Black-Eyed Pea Salad 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.

Beet And Black-Eyed Pea Salad

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