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Black-Eyed Pea Salad
Recipe

18 INGREDIENTS • 6 STEPS • 11HRS 30MINS

Black-Eyed Pea Salad

4
1 rating
A light, delicate salad with hints of tarragon and lemon. Goes great with grilled chicken or pork!
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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.
http://www.garlicandzest.com
A light, delicate salad with hints of tarragon and lemon. Goes great with grilled chicken or pork!
11HRS 30MINS
Total Time
$4.33
Cost Per Serving
Ingredients
Servings
4
US / Metric
Dry Black Eyed Peas
4 3/4 cups
Dry Black Eyed Peas
Malt Vinegar
3 Tbsp
Malt Vinegar
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Tarragon
3/4 tsp
Tarragon, chopped
Fresh Thyme
1 tsp
Fresh Thyme, minced
Ground Black Pepper
1 1/4 tsp
Ground Black Pepper, freshly ground
Red Bell Pepper
1
Red Bell Pepper, deseeded, cored, diced
Yellow Bell Pepper
1
Yellow Bell Pepper, deseeded, cored, diced
Orange Bell Pepper
1
Orange Bell Pepper, deseeded, cored, diced
Scallion
1 bunch
Scallion, thinly sliced
3 scallions per 4 servings
Garlic
2 cloves
Garlic, minced
Bacon
2 slices
Chicken Broth
4 cups
Chicken Broth
or Vegetable Broth
Water
2 cups
Water
Lemon
1
Lemon, zested
Nutrition Per Serving
VIEW ALL
Calories
682
Fat
31.4 g
Protein
30.3 g
Carbs
79.5 g
Add to plan
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Black-Eyed Pea Salad
Save
author_avatar
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.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Mince the Garlic (2 cloves), 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 (1 bunch) a bias. Mince the Fresh Thyme (1 tsp). Chop the Tarragon (3/4 tsp).
step 1 Mince the Garlic (2 cloves), 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 (1 bunch) a bias. Mince the Fresh Thyme (1 tsp). Chop the Tarragon (3/4 tsp).
step 2
Place Dry Black Eyed Peas (4 3/4 cups) 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 2 Place Dry Black Eyed Peas (4 3/4 cups) 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 Tbsp), Malt Vinegar (3 Tbsp), Extra-Virgin Olive Oil (1/2 cup), tarragon, fresh thyme, Ground Black Pepper (1 1/4 tsp), and Fine Sea Salt (1 tsp).
step 3 In a large bowl, add Champagne Vinegar (3 Tbsp), Malt Vinegar (3 Tbsp), Extra-Virgin Olive Oil (1/2 cup), tarragon, fresh thyme, Ground Black Pepper (1 1/4 tsp), and Fine Sea Salt (1 tsp).
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 slices), Chicken Broth (4 cups), Water (2 cups), and Bay Leaves (3). Bring to a boil.
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 slices), Chicken Broth (4 cups), Water (2 cups), and Bay Leaves (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 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.
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.
Tags
view more tags
Beans & Legumes
Dairy-Free
American
4th of July
Lunch
Shellfish-Free
Salad
Side Dish
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