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    You are in: Home / Recipes / Black-Eyed Pea Salad Recipe
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    Black-Eyed Pea Salad

    Black-Eyed Pea Salad. Photo by threeovens

    1/3 Photos of Black-Eyed Pea Salad

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    duonyte's Note:

    From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
    2. 2
      Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
    3. 3
      Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
    4. 4
      In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
    5. 5
      Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
    6. 6
      Season with salt, pepper and Tabasco.
    7. 7
      Chill before serving (although I thought it very nice while still warm).
    8. 8
      Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".

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    Ratings & Reviews:

    • on January 02, 2014

      55

      I really like this- it was nice change of pace from hopping john for New Years. The caramelized onions in the salad are perfect and almost gives the dish a meaty flavor. This also just tastes better the long it sits. I did not use peas because I didn't see them in the ingredient list, but they were not missed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011

      55

      Delicious! I'll really enjoy this in the summer when all I want is something cold to eat or drink! Very colorful and beautiful to serve as well!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2012

      55

      made this for 1 used 15.5 oz can that got from walmart for about 60 cents . i loved the flavors and will make this again

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Black-Eyed Pea Salad

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 234.3
     
    Calories from Fat 67
    28%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 38.9 mg
    1%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 6.6 g
    26%
    Sugars 6.4 g
    25%
    Protein 11.0 g
    22%

    The following items or measurements are not included:

    low-fat mayonnaise

    Ideas from Food.com

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