Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Black-Eyed Pea Salad with Avocado
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
This light and creamy side salad combines black eyed peas, crunchy radish and creamy avocado with an herby yogurt-based dressing with the sweet tang of agave. The result is a perfect summer side that’s hearty, healthful and refreshing.
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Directions
- Soak 1 thinly sliced small shallot in ice water for 10 minutes; drain and blot dry. Whisk 1/3 cup plain yogurt, 2 tablespoons each chopped cilantro and lemon juice and 1/2 teaspoon each agave, kosher salt and ground coriander in a large bowl. Add a 15-ounce can black-eyed peas (drained and rinsed), 1 diced avocado, 2 thinly sliced radishes and the shallot; toss and season with salt and pepper.
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