Save Recipe Print
Black-Eyed Pea and Spinach Salad
Total:
5 hr 5 min
Prep:
15 min
Inactive:
4 hr
Cook:
50 min
Yield:
6 servings (1 serving = 1 1/3 cups)
Level:
Easy

Nutrition Info

Healthy
Total:
5 hr 5 min
Prep:
15 min
Inactive:
4 hr
Cook:
50 min
Yield:
6 servings (1 serving = 1 1/3 cups)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.

Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.

Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.

In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Fall Salad

Recipe courtesy of Tyler Florence

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Shrimp Salad

Recipe courtesy of Ina Garten

Greek Salad

Recipe courtesy of Rachael Ray

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Arugula Salad

Recipe courtesy of Anne Burrell

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Browse Reviews By Keyword