Tasty Black-Eyed Pea Salad
Yield
6 servingsPrep
15 minCook
45 minReady
8 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
black-eyed peas
frozen |
|
| 2 ¼ | cups |
water
|
|
| 2 | tablespoons |
pimentos
chopped |
|
| ⅛ | teaspoon |
liquid smoke
|
*
|
| ⅓ | cup |
apple cider vinegar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| 2 | cups |
spinach
torn |
|
| 4 | cups |
lettuce
torn |
*
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | cup |
monterey jack cheese
grated |
|
| 1 | each |
purple onion
sliced in rings |
* |
| ½ | cup |
mushrooms
fresh, sliced |
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
black-eyed peas
frozen |
|
| 532 | ml |
water
|
|
| 3E+1 | ml |
pimentos
chopped |
|
| 0.6 | ml |
liquid smoke
|
*
|
| 79 | ml |
apple cider vinegar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
red pepper flakes
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 473 | ml |
spinach
torn |
|
| 946 | ml |
lettuce
torn |
*
|
| 2.5 | ml |
black pepper
|
|
| 59 | ml |
monterey jack cheese
grated |
|
| 1 | each |
purple onion
sliced in rings |
* |
| 118 | ml |
mushrooms
fresh, sliced |
|
| 59 | 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.
