Squid and Black-Eyed Pea Salad
Squid and Black-Eyed Pea Salad might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 150 calories, 13g of protein, and 7g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of pepper, celery, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 1 hour.
In a large saucepan, cover the black-eyed peas with 2 inches of water and bring to a boil. Simmer over moderate heat until the peas are nearly tender, about 30 minutes. Season generously with salt and cook until tender, about 10 minutes longer.
Drain the peas and let cool.
Bring a large saucepan of salted water to a boil and fill a large bowl with ice water.
Add the squid to the boiling water and cook just until firm, about 30 seconds.
Drain and immediately transfer the squid to the ice water to cool.
Drain again and pat dry with a clean towel.
In a large bowl, whisk the olive oil with the vinegar and season with salt and pepper.
Add the squid, black-eyed peas, celery, shallots, tomato, parsley and tarragon. Toss well and serve.