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.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Black-Eyed Pea Salad

Recipe courtesy of The Neelys

Black-Eyed Peas with Bacon and Pork

Recipe courtesy of The Neelys

Black-Eyed Peas and Rice

Recipe courtesy of Soul Fixins'

Spicy Black-Eyed Peas

Recipe courtesy of Tyler Florence

Black-Eyed Peas with Stewed Tomatoes

Recipe courtesy of Tyler Florence

Blackened Tilapia With Black-Eyed Pea Salad

Recipe courtesy of Food Network Kitchen

Black-Eye Pea Fritter

Recipe courtesy of Cheryl Smith

Okra and Black-Eye Pea Saute

Recipe courtesy of Tanya Holland

Eggplant Salad: Shlada De-al Bedenjan

Recipe courtesy of Rafih Benjelloun

Browse Reviews By Keyword

          Latest Stories