Tasty Black-eyed Pea Salad

Tasty Black-eyed Pea Salad Recipe from USA - Ingredients & Directions

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Black-eyed pea salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. This salad is packed with flavor and texture, making it a crowd-pleaser at any gathering.

History

Black-eyed peas have been a staple in Southern cuisine for centuries. They are believed to have originated in Africa and were brought to the United States by African slaves. Black-eyed peas are traditionally eaten on New Year's Day in the South as a symbol of good luck and prosperity.

Ingredients

1 x 16 oz (454 g) package of frozen black-eyed peas
2.25 cups of water
2 tbsp of chopped pimentos
0.13 tsp of liquid smoke
0.33 cup of cider vinegar
1 tsp of salt
0.5 tsp of red pepper flakes
1 medium onion, chopped
1 garlic clove, minced
1 tsp of olive oil
0.5 cup of chopped red bell pepper
2 cups of torn spinach leaves
4 cups of torn lettuce
0.5 tsp of black pepper
0.25 cup of grated monterey jack cheese
1 purple onion, sliced in rings
0.5 cup of fresh sliced mushrooms
0.25 cup of chopped pecans

How to prepare

Bring 1.5 cups of water to a boil. Add the frozen peas, pimento, liquid smoke, chopped onion, vinegar, and garlic.
Reduce the heat to simmer and cook for 45 minutes.
Remove from the heat, pour off the water, and refrigerate for at least 6-8 hours.
Combine all the other ingredients in a large salad bowl.
Mix in the black-eyed peas.
Cover and refrigerate for 1 hour or more, then serve.

Variations

Add diced avocado for a creamy texture.
Swap out the red bell pepper for roasted red peppers for a smoky flavor.
Use feta or goat cheese instead of grated cheese for a tangy twist.

Cooking Tips & Tricks

Be sure to cook the black-eyed peas until they are tender but still firm to the bite.

- Refrigerating the peas for at least 6-8 hours allows the flavors to meld together and enhances the taste of the salad.

- Feel free to customize the salad with your favorite vegetables and toppings for added flavor and texture.

Serving Suggestions

Serve the black-eyed pea salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing lunch.

Cooking Techniques

Be sure to cook the black-eyed peas until they are tender but still firm to the bite.

- Refrigerating the peas for at least 6-8 hours allows the flavors to meld together and enhances the taste of the salad.

Ingredient Substitutions

You can use canned black-eyed peas instead of frozen, just be sure to drain and rinse them before using.

- Feel free to swap out any of the vegetables for your favorites, such as cucumbers, cherry tomatoes, or radishes.

Make Ahead Tips

You can prepare the black-eyed pea salad up to a day in advance. Simply cover and refrigerate until ready to serve.

Presentation Ideas

Serve the black-eyed pea salad in a large salad bowl or on individual plates garnished with fresh herbs or a drizzle of balsamic glaze.

Pairing Recommendations

Pair the black-eyed pea salad with grilled chicken, shrimp skewers, or a quinoa salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of black-eyed pea salad contains approximately 250 calories.

Carbohydrates

Each serving of black-eyed pea salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of black-eyed pea salad contains approximately 8 grams of fat.

Proteins

Each serving of black-eyed pea salad contains approximately 10 grams of protein.

Vitamins and minerals

Black-eyed peas are a good source of vitamins A and C, as well as iron and potassium.

Alergens

This recipe contains dairy (cheese) and nuts (pecans).

Summary

Black-eyed pea salad is a nutritious dish that is high in protein and fiber. It is a great option for those looking to add more plant-based protein to their diet.

Summary

Black-eyed pea salad is a tasty and nutritious dish that is perfect for any occasion. Packed with protein, fiber, and flavor, this salad is sure to be a hit with your family and friends. Enjoy it as a side dish or a light lunch for a refreshing and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Tasty Black-eyed Pea Salad. It was a warm summer day, and I was visiting my dear friend Margaret. Margaret was known for her delicious home-cooked meals, and she always had a new recipe up her sleeve to share with me.

As we sat in her cozy kitchen, sipping on iced tea and chatting about life, Margaret suddenly got up and rummaged through her old recipe box. She pulled out a faded, handwritten card and handed it to me with a smile. "You have to try this black-eyed pea salad, it's one of my favorites," she said.

I looked down at the card and read through the ingredients and instructions. The combination of black-eyed peas, colorful bell peppers, crunchy onions, and tangy dressing sounded absolutely divine. I had never thought to use black-eyed peas in a salad before, but I trusted Margaret's judgment.

Margaret showed me how to prepare the salad step by step, guiding me through each ingredient and giving me tips on how to make it even more delicious. She explained that the key to a great black-eyed pea salad was to let the flavors marinate together, allowing the tangy dressing to seep into the peas and vegetables.

As we sat down to enjoy our meal, I took my first bite of the black-eyed pea salad and was instantly hooked. The combination of textures and flavors was unlike anything I had ever tasted before. The crunch of the peppers, the sweetness of the peas, and the acidity of the dressing all came together in perfect harmony.

From that moment on, I knew that this recipe would become a staple in my own kitchen. I asked Margaret for a copy of the recipe card, and she gladly handed it over, telling me to make it for my family and friends.

Over the years, I have made the Tasty Black-eyed Pea Salad countless times, each time tweaking the recipe to suit my own tastes. I have added extra herbs and spices, experimented with different types of vinegar in the dressing, and even thrown in some feta cheese for an extra kick.

I have shared this recipe with friends, neighbors, and even strangers who have asked for it after trying it at a potluck or gathering. Each time I make it, I think of Margaret and the day she introduced me to this culinary gem.

As I sit here now, writing down this story for my grandchildren to read, I can't help but feel grateful for the friendships and experiences that have shaped my love for cooking. This recipe for Tasty Black-eyed Pea Salad is not just a dish to me, it's a memory of a dear friend and a reminder of the joy that sharing a meal can bring.

So next time you're looking for a fresh and flavorful salad to add to your repertoire, give this Tasty Black-eyed Pea Salad a try. You never know, it just might become a favorite in your own kitchen, just like it has in mine.