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Tasty Black-Eyed Pea Salad

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Submitted by JohnRia

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

8 hrs

Down South, black-eyed peas aren’t just for New Year’s Day. This salad proves they deserve year-round attention.

The peas simmer with pimiento, garlic, apple cider vinegar, and a touch of liquid smoke that gives them a subtle, campfire-like depth without a single piece of bacon in sight.

After an overnight chill, they get tossed with torn spinach, crisp lettuce, sliced mushrooms, red bell pepper, purple onion rings, chopped pecans, and a scattering of grated Monterey Jack.

It’s hearty enough to be a meal on its own and even better as a potluck showpiece that travels well.

Variations

  • Add crumbled bacon on top if you want to lean all the way into the Southern thing.
  • Swap the cheese for crumbled feta or goat cheese for a tangier finish.

Pro Tips

  • Don’t rush the overnight chill. The 6 to 8 hours in the fridge lets the vinegar and liquid smoke fully penetrate the peas. This step makes or breaks the salad.
  • Toss the greens in just before serving so they stay perky. Dressed greens wilt fast, and nobody wants a soggy salad.
  • Toast the pecans in a dry skillet for 3 minutes before chopping. It deepens their flavor and adds a satisfying crunch.

Ingredients

16 462.4
OUNCES ML/G BLACK-EYED PEA
frozen
2 ¼ 532
CUPS ML WATER
2 30
TABLESPOONS ML PIMENTO
chopped
0.6
TEASPOON ML LIQUID SMOKE *
79
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML RED PEPPER FLAKE
1 1
MEDIUM MEDIUM ONION
chopped
1 1
CLOVES EACH GARLIC
minced
1 5
TEASPOON ML OLIVE OIL
½ 118
CUP ML SWEET RED BELL PEPPER
chopped
2 473
CUPS ML SPINACH
torn
4 946
CUPS ML LETTUCE
torn *
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML MONTEREY JACK CHEESE
grated
1 1
EACH PURPLE ONION
sliced in rings *
½ 118
CUP ML MUSHROOMS
fresh, sliced
¼ 59
CUP ML PECANS
chopped

Directions

Bring 1½ cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic.

Reduce to simmer and cook for 45 minutes.

Remove from heat, pour off water, and refrigerate for at least 6 to 8 hours.

Combine all other ingredients in a large salad bowl.

Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 118 44% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 435mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 8g
Vitamin A 38% Vitamin C 42%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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