Black Eyed Pea Salad
Servings
4Serving size
about one cupThis recipe can easily be multiplied and is better if made the night before. It keeps well for about 48 hours in the fridge.
Ingredients
| 3 quart Water |
| 2 1/3 cup Dried blackeye peas |
| 1 medium Carrots, raw (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 2 Tbsp. Red onion (minced) |
| 1/3 Medium Green bell peppers (diced) |
| 1 Tbsp. Olive oil |
| 1 Tbsp. Maple syrup |
| 2 Tbsp. Apple cider vinegar (Heinz is gluten-free.) |
| 1/2 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 Tbsp. Fresh dill |
Instructions
** An alternative quick method is to place the peas in a pot and cover with cold water. Bring to a boil and cook for two minutes. Remove the peas from the heat rinse and lest stand one hour. Rinse and place in a pot with 3 quarts of cold water. Cook the peas for about an hour until soft.
** Canned no salt added black eyed peas may be used. Rinse well. You will need two 15 ounce cans for this recipe.
When the beans are cooked, drain well and cool. Place in a medium mixing bowl and add the carrot, celery, bell pepper, olive oil, maple syrup, vinegar, salt, pepper and fresh dill.
Toss well and chill at least an hour.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You wouldn’t think that black eyed peas are all that good for you, but they are. The cheap, lowly black eye is a member of the legume family and chock full of everything good for you. A great ingredient as a side dish with your Oven Fried Chicken or used in a salad.