Black-Eyed Pea And Pumpkin Salad Recipe

Name: Black-Eyed Pea And Pumpkin Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried black-eyed peas; 4 cups water; 1/2 medium onion; 1 bay leaf; 1/2 teaspoon salt; 1 1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 6 ounces); 3 tablespoons water; 1 tablespoon olive oil; 1 small garlic clove, minced; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons fresh lime juice; 1 cup thinly sliced red onion; 1/4 cup chopped green bell pepper; 1/4 cup chopped seeded peeled cucumber; 1 plum tomato, seeded, chopped; 2 tablespoons chopped fresh basil

Servings: persons

1 cup dried black-eyed peas
4 cups water
1/2 medium onion
1 bay leaf
1/2 teaspoon salt
1 1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 6 ounces)
3 tablespoons water
1 tablespoon olive oil
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lime juice
1 cup thinly sliced red onion
1/4 cup chopped green bell pepper
1/4 cup chopped seeded peeled cucumber
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh basil

1
Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
2
Preheat oven to 400u00b0F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
3
Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)

857

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 16 ingredients. The key ingredients include: 1 cup dried black-eyed peas, 4 cups water, 1/2 medium onion, 1 bay leaf, and more.

Yes, Black-Eyed Pea And Pumpkin 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.

Black-Eyed Pea And Pumpkin Salad

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