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RECIPE
18 INGREDIENTS6 STEPS11HR 30MIN

Black-Eyed Pea Salad

4.0
1 Ratings

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Garlic & Zest

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A light, delicate salad with hints of tarragon and lemon. Goes great with grilled chicken or pork!
11HR 30MIN
Total Time

Garlic & Zest

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4 3/4 cups
Dried Black Eyed Peas
3 Tbsp
Malt Vinegar
1/2 cup
Extra-Virgin Olive Oil
3/4 tsp
Tarragon , chopped
1 tsp
Fresh Thyme , minced
1 1/4 tsp
Ground Black Pepper , freshly ground
1
Red Bell Pepper , deseeded, cored, diced
1
Yellow Bell Pepper , deseeded, cored, diced
1
Orange Bell Pepper , deseeded, cored, diced
3
Scallions , thinly sliced
2 cloves
Garlic , minced
2 slices
4 cups
Chicken Broth
or Vegetable Broth
2 cups
Water
1
Lemon , zested

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Nutrition Per Serving

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CALORIES
682
FAT
31.4 g
PROTEIN
30.2 g
CARBS
79.6 g

Cooking Instructions

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Step 1
Mince the Garlic (2 clove), and zest the Lemon (1). Core, deseed, and dice the Red Bell Pepper (1), Orange Bell Pepper (1), and Yellow Bell Pepper (1). Thinly slice the Scallion (3) on a bias. Mince the Fresh Thyme (1 teaspoon). Chop the Tarragon (3/4 teaspoon).
Step 2
Place Dried Black Eyed Peas (1 pound) in a large pot. Sort through the beans and remove any foreign material (i.e. pebbles, poor quality beans, etc.). Add enough water to cover beans by about 3 inches. Soak overnight at room temperature.
Step 3
In a large bowl, add Champagne Vinegar (3 tablespoon), Malt Vinegar (3 tablespoon), Extra-Virgin Olive Oil (1/2 cup), tarragon, fresh thyme, Ground Black Pepper (1 1/4 teaspoon), and Fine Sea Salt (1 teaspoon).
Step 4
Add bell peppers, scallions, and garlic. Toss to coat. Cover and refrigerate overnight. The next day, drain the black-eyed peas. Add Bacon (2 slice), Chicken Broth (4 cup), Water (2 cup), and Bay Leaf (3). Bring to a boil.
Step 5
Reduce heat and simmer for 30 minutes, or until beans are tender. Remove bay leaves and bacon, discard. Drain chicken broth from beans. Add beans to the pepper vinaigrette. Toss to combine.
Step 6
Let rest 30 minutes. Mix in the lemon zest and remaining tarragon. Season to taste with sea salt and freshly ground black pepper. Serve.

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Nutrition Per Serving
Calories
682
% Daily Value*
Fat
31.4 g
40%
Saturated Fat
5.0 g
25%
Trans Fat
0.0 g
--
Cholesterol
10.1 mg
3%
Carbohydrates
79.6 g
29%
Fiber
15.5 g
55%
Sugars
10.5 g
--
Protein
30.2 g
60%
Sodium
1523.9 mg
66%
Vitamin D
0.0 µg
0%
Calcium
188.0 mg
14%
Iron
9.9 mg
55%
Potassium
1592.2 mg
34%
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