Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams can black-eyed peas, rinsed and drained; 3 Tbsps canola oil; 1 teaspoon chili powder; 170 grams shell pasta, cooked and drained; 177 milliliters diced seeded peeled cucumber; 1 teaspoon dried basil; 237 milliliters sliced green onions; 177 milliliters diced green pepper; 1 small jalapeno pepper, seeded and finely chopped; 1 teaspoon hot pepper sauce; 59 milliliters red wine vinegar; 1 teaspoons seasoned salt; 1 teaspoon sugar; 177 milliliters diced seeded tomato

Black-Eyed Pea Salad might be just the hor d'oeuvre you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 8g of fat, and a total of 210 calories. This recipe serves 6. 1 person found this recipe to be yummy and satisfying. If you have sugar, jalapeno pepper, red wine vinegar, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes about 15 minutes. If you like this recipe, take a look at these similar recipes: 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.

Instructions

In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well.

Ingredients you will need

Hot Sauce

Seasoned Salt

Chili Powder

Vinegar

Basil

Shake

Sugar

Cooking Oil

Equipment you will use

Bowl

Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Equipment

Bowl

Ingredients

Servings:

425grams

can black-eyed peas, rinsed and drained 3Tbsps

canola oil 1teaspoon

chili powder 170grams

shell pasta, cooked and drained 177milliliters

diced seeded peeled cucumber 1teaspoon

dried basil 237milliliters

sliced green onions 177milliliters

diced green pepper 1small

jalapeno pepper, seeded and finely chopped 1teaspoon

hot pepper sauce 59milliliters

red wine vinegar 1teaspoons

seasoned salt 1teaspoon

sugar 177milliliters

diced seeded tomato

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. 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. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 29 dollars per bottle.

Laguna Winery Russian River Chardonnay

Nestled in the heart of the Russian River Valley, Laguna Ranch Vineyard has been home to world-class Chardonnay for the past 30 years. The vineyard owes its long growing season to the cool fog that rolls in from the Pacific Ocean, giving our Chardonnay grapes a delicate balance between crisp acidity and ripe fruit flavors. An elegant expression of its namesake vineyard, Laguna Ranch Vineyard Chardonnay is an exceptionally well-balanced and luxurious wine. Opens with notes of apple, pear, quince and tangerine, framed by sweet undertones of Asian spice. Well balanced and rich, this Chardonnay has an expressive mouthfeel and a layered, lingering finish.