Fresh Black-Eyed Peas Salad

Name: Fresh Black-Eyed Peas Salad
Prep time: 15 min
Total time: 4 h 45 min
Yield: 8 serving(s)
Ingredients: 4 c. fresh or frozen black-eyed peas; 2 1/2 c. chicken stock; 1 red bell pepper, chopped; 1 jalapeño pepper, seeded and chopped; 1 pint yellow cherry tomatoes, halved; 3 scallions, sliced; 1/4 c. olive oil; 1/4 c. apple cider vinegar; Kosher salt and freshly ground black pepper; 2 c. coarsely chopped baby spinach

By Marian Cooper CairnsPublished: Apr 3, 2017

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

15 mins

Total Time:

4 hrs 45 mins

Red bell peppers and yellow cherry tomatoes give this easy black-eyed pea salad a delightful crunch.

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Ingredients

4 cups fresh or frozen black-eyed peas
2 1/2 cups chicken stock
1 red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 pint yellow cherry tomatoes, halved
3 scallions, sliced
1/4 cup olive oil
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper
2 cups coarsely chopped baby spinach

Directions

1. Step 1Bring peas and chicken stock to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until tender, 5 to 7 minutes. Drain and cool 30 minutes.
2. Step 2Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper. Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.

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