Squid and Black-Eyed Pea Salad

Name: Squid and Black-Eyed Pea Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 355 milliliters dried black-eyed peas, soaked overnight and drained; 2 ribs celery ribs, finely diced; 59 milliliters finely chopped flat-leaf parsley; 59 milliliters extra-virgin olive oil; 10 servings Freshly ground pepper; 59 milliliters red wine vinegar; 10 servings Salt; 59 milliliters minced shallots; 680 grams cleaned squid—bodies cut into 1/2-inch rings, tentacles halved; 2 Tbsps finely chopped tarragon; 1 large tomato, finely diced

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.

Instructions

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.

Ingredients you will need

Water