Beet and Black-Eyed Pea Salad

Name: Beet and Black-Eyed Pea Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms cups coarsely chopped peeled beets (about; 237 milliliters dried black-eyed peas; 28 grams 1/4 cup crumbled feta cheese; 2 Tbsps chopped fresh parsley; 2 Tbsps olive oil; 1 teaspoon grated orange rind; 2 Tbsps chopped pecans, toasted; 79 milliliters rice vinegar; 1 teaspoons salt; 2 Tbsps spicy brown mustard; 2 teaspoons sugar

You can never have too many side dish recipes, so give Beet and Black-Eyed Pea Salad a try. This gluten free and vegetarian recipe serves 8. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 152 calories. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have beets, pecans, parsley, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Water

Peas

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Water

Peas

Equipment you will use

Sauce Pan

Drain.

Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.

Ingredients you will need

Vinegar