Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams package frozen black-eyed peas; 2 mediums carrots, coarsely chopped; 2 ribs celery ribs, chopped; 237 milliliters halved cherry tomatoes; 113 grams sliced bacon, cooked and crumbled; 79 milliliters chopped fresh mint; 2 garlic cloves, minced; 4 green onions, sliced; 118 milliliters olive oil; 283 grams package frozen peas, thawed; 0 teaspoons pepper; 1 teaspoon salt; 79 milliliters white wine vinegar; 1 medium sweet yellow pepper, diced

Black-Eyed Pea Salad might be just the hor d'oeuvre you are searching for. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 136 calories, 8g of protein, and 5g of fat. This recipe serves 12. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a gluten free and dairy free diet. A mixture of black-eyed peas, olive oil, bacon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Users who liked this recipe also liked 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

Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint.

Ingredients you will need

Yellow Pepper

Carrot

Celery

Onion

Mint

Peas

Equipment you will use

Bowl

In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well.

Ingredients you will need

Salt And Pepper

Vinegar

Garlic

Shake

Cooking Oil

Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.

Ingredients you will need

Tomato

Bacon

Equipment

Bowl

Ingredients

Servings:

454grams

package frozen black-eyed peas 2mediums

carrots, coarsely chopped 2ribs

celery ribs, chopped 237milliliters

halved cherry tomatoes 113grams

sliced bacon, cooked and crumbled 79milliliters

chopped fresh mint 2

garlic cloves, minced 4

green onions, sliced 118milliliters

olive oil 283grams

package frozen peas, thawed 0teaspoons

pepper 1teaspoon

salt 79milliliters

white wine vinegar 1medium

sweet yellow pepper, diced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks 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 Beaulieu Vineyard Carneros Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.

Beaulieu Vineyard Carneros Chardonnay

Fine yellow-green gold color. The opulent, forward fruit strongly manifests itself with rich, pear-honey and vanilla extract aromas, with overtones of fresh herbs and marzipan. Very full, lush flavors reveal integrated, typically Carneros, ripe apple and peachy fruit combined with the spicy vanilla-cinnamon elements of oak. The finish is creamy, round, and toasty, neither "charry" nor resiny, the oak finely balanced the powerful fruit. This is a luxuriously textured, high extract wine; a great foil for rich fish dishes, savory chicken, or a veal roast.