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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Black-Eyed Peas with Bacon and Pork

Recipe courtesy of The Neelys

Black Eyed-Pea Salad with Fried Kalamata Olives and Parsnip

Recipe courtesy of Damaris Phillips

Perfect Spinach Salad

Recipe courtesy of Ree Drummond

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Sauteed Spinach

Recipe courtesy of Tyler Florence

Beef with Snow Peas

Recipe courtesy of Ree Drummond

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sauteed Sugar Snap Peas

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories