Black-Eyed Pea and Spinach Salad Recipe

Name: Black-Eyed Pea and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups); 4 cups low-sodium chicken broth or water (if using dried peas); 3/4 cup lowfat buttermilk; 3 tablespoons mayonnaise; 1 1/2 teaspoons spicy brown mustard; 1/4 cup apple cider vinegar; 1/8 teaspoon hot sauce (recommended: Tabasco); 1/2 teaspoon salt, plus more; 1/8 teaspoon fresh ground pepper; 1/4 cup red onion, diced (about 1 cup); 3/4 cup thinly sliced celery (2 stalks); 2 tablespoons chopped fresh chives; 4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

Servings: persons

1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

1
In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight.
2
Drain and rinse thoroughly.
3
Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil.
4
Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy.
5
Drain excess liquid and let peas cool to room temperature.
6
Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
7
In a salad bowl, combine beans, red onion, celery and chives.
8
Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans.
9
Add spinach and toss to coat.
10
Season with additional salt, pepper and hot sauce, to taste.
11
Serve immediately.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups), 4 cups low-sodium chicken broth or water (if using dried peas), 3/4 cup lowfat buttermilk, 3 tablespoons mayonnaise, and more.

Yes, Black-Eyed Pea and Spinach 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.

That's it — enjoy your meal!

Black-Eyed Pea and Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions