Black-eyed pea salad
Try our vibrant Black-eyed pea salad recipe bursting with flavors of fresh vegetables, zesty dressing, and nutritious legumes. Perfect for a wholesome meal!
Ingredients:
- cups dried black-eyed peas (about 12 oz.)
- red bell pepper, finely chopped
- green bell pepper, finely chopped
- scallions, thinly sliced
- garlic clove, finely chopped
- cup olive oil
- cup Champagne vinegar or white wine vinegar
- cup malt or apple cider vinegar
- tablespoon chopped fresh flat-leaf parsley
- tablespoon kosher salt
- teaspoon freshly ground black pepper
- oz. bacon (about 4 slices)
- cups low-sodium chicken or vegetable broth
Instructions:
- In a bowl, place black-eyed peas and cover with cold water up to 4 inches. Let it chill for 12 hours, then proceed to drain the water.
- Mix red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl using a whisk. Cover the vinaigrette and let it chill for at least 4 hours or up to 12 hours.
- Once the beans have soaked long enough, cook bacon in a large pot over medium heat until it turns brown and the fat is rendered (the bacon should not be crispy), which should take about 5-7 minutes. Add the beans, then pour in the broth carefully and bring it to a boil. Reduce the heat and let it simmer, stirring occasionally, until the beans are soft, for about 25-30 minutes. Remove the bacon, transfer the beans to a large bowl, add the vinaigrette, and mix well. Chill the salad, stirring occasionally, until it cools down, approximately 1 hour.
- PREP AHEAD: You can prepare the salad up to 2 days in advance. Cover it and store it in the fridge.
Summary:
- Calories: 1830 kcal
- Fat: 154 g
- Protein: 30 g
- Carbs: 85 g
- Potassium: 2423 mg
- Magnesium: 250 mg