Beet and Black-Eyed Pea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Add black-eyed peas to your Christmas table with this colorful salad that combines them with beets, feta cheese, and toasted pecans. To save time, substitute 3 cups of canned black-eyed peas, rinsed and drained, for the dried peas. You could also use canned beets instead of fresh. 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 (1 ounce) crumbled feta cheese |
2 tablespoons chopped pecans, toasted |
2 tablespoons chopped fresh parsley |
Directions:
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. Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan. Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
2. Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
3. 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.
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