Photo: Black-Eyed Pea and Spinach Salad Recipe
Ingredients
- 1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
- 4 cups low-sodium chicken broth or water (if using dried peas)
- 3/4 cup lowfat buttermilk
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons spicy brown mustard
- 1/4 cup apple cider vinegar
- 1/8 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon salt, plus more
- 1/8 teaspoon fresh ground pepper
- 1/4 cup red onion, diced (about 1 cup)
- 3/4 cup thinly sliced celery (2 stalks)
- 2 tablespoons chopped fresh chives
- 4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons
If using dried peas:
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.
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By maryellen1_12656802
Plant City, 48
on February 21, 2010
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This was probably one of the best salads I ever had. I made it for company and everyone enjoyed it too. The only thing I did differently was caramelize the red onions. I feel it was better this way than having the raw red onion.
I will make this salad again and again!
By sun.soni_9846830
Lansing, MI
on August 16, 2009
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This salad was very tasty and refreshing. Absolutely easy to make too. I did not think that the celery would go well with the other ingredients, but IT DID. I made a few substitutions. Instead of butter milk, I used regular milk and instead of spinach leaves, I used mixed green salad leaves. It still came out REALLY GOOD.
By wdcantrell
Pleasant Hill, CA
on August 11, 2009
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Very good salad immediately after preparation - expect even better tomorrow after flavors meld. I used two cans of Pinquitos (a pink bean since I could not find cans of black-eyed peas here in CA. Otherwise, I prepared the salad according to the recipe (and using 1/4 red onion. Next time I will prepare the dried black-eyed peas when I have time, although I think this recipe should be fine with many different beans.
Note - The salad is sour/tangy although I enjoyed the taste. An earlier reviewer added sugar and thay be an option for some people. Also, as mentioned earlier, there is more than enough dressing. I spooned the dressing and mixed until the salad was properly dressed - used about 1/2 of the batch of dressing.
Read all 15 reviews