Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters dry black-eyed peas; 1 serving Salt; 1 package feta cheese, about 7 ounces; 1 jar sun-dried tomatoes in oil, about 8 ounces; 237 milliliters black olives, preferably Kalamata or oil-cured; 1 finely chopped green onion; 1 finely chopped garlic clove; 1 large bunch spinach, about 1 pound, washed, chopped; 1 Zest and juice of a lemon

If you have around 45 minutes to spend in the kitchen, Black-Eyed Pea Salad might be an excellent gluten free and lacto ovo vegetarian recipe to try. This main course has 233 calories, 13g of protein, and 10g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have black-eyed peas, olives, spinach, and a few other ingredients on hand, you can make it. Edamame, Black Bean & Black-eyed Pea Salad With Cumin Vinaigrette, New Year black eyed pea salad with black olives, fetan and roasted garlic, and Black-Eyed Pea Salad are very similar to this recipe.

Instructions

Bring a medium pot of water to a boil.

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Water

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Pot

Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas.

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Water

Peas

Salt

Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are. Don’t let the water simmer.

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Water

Peas

Add the spinach to a large bowl. Crumble the feta cheese into the bowl and add all the other ingredients except the lemon juice.

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Feta Cheese

Lemon Juice

Spinach

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Bowl

Mix well.

When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many.

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Water

Peas

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Colander

Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.

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Lemon Juice

Peas

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Pot

Bowl

Colander

Ingredients

Servings:

473milliliters

dry black-eyed peas 1serving

Salt 1package

feta cheese, about 7 ounces 1jar

sun-dried tomatoes in oil, about 8 ounces 237milliliters

black olives, preferably Kalamata or oil-cured 1

finely chopped green onion 1

finely chopped garlic clove 1large bunch

spinach, about 1 pound, washed, chopped 1

Zest and juice of a lemon

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.