This vibrant black-eyed pea salad offers a delightful twist on traditional legume dishes by incorporating a subtle smoky flavor and bright acidity. The black-eyed peas are simmered with pimientos, liquid smoke, and garlic, creating a tender base that absorbs the rich flavors. Combined with crisp spinach, lettuce, red bell peppers, and sliced mushrooms, the texture is both hearty and refreshing. The addition of Monterey Jack cheese and toasted pecans adds a creamy richness and crunchy contrast. This salad is perfect for summer picnics, potlucks, or as a healthy side dish for barbecue meals. It improves as it chills, making it an excellent make-ahead option for gatherings. The balance of savory, smoky, and tangy notes ensures every bite is satisfying and delicious.
Tasty Black-Eyed Pea Salad
Description
This vibrant black-eyed pea salad offers a delightful twist on traditional legume dishes by incorporating a subtle smoky flavor and bright acidity. The black-eyed peas are simmered with pimientos, liquid smoke, and garlic, creating a tender base that absorbs the rich flavors. Combined with crisp spinach, lettuce, red bell peppers, and sliced mushrooms, the texture is both hearty and refreshing. The addition of Monterey Jack cheese and toasted pecans adds a creamy richness and crunchy contrast. This salad is perfect for summer picnics, potlucks, or as a healthy side dish for barbecue meals. It improves as it chills, making it an excellent make-ahead option for gatherings. The balance of savory, smoky, and tangy notes ensures every bite is satisfying and delicious.Ingredients
Directions
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Bring 1.5 cups of water to a boil in a medium saucepan.
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Add the frozen black-eyed peas, chopped pimientos, liquid smoke, chopped onion, cider vinegar, salt, red pepper flakes, and minced garlic to the boiling water.
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Reduce heat to low and simmer for 45 minutes until the peas are tender.
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Remove from heat, drain any remaining water, and refrigerate the peas for at least 6 to 8 hours to cool completely.
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In a large salad bowl, combine the torn spinach leaves, torn lettuce, chopped red bell pepper, sliced purple onion, sliced mushrooms, grated Monterey Jack cheese, and chopped pecans.
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Fold the chilled black-eyed pea mixture into the salad bowl with the vegetables and cheese.
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Toss gently to combine all ingredients evenly.
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Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 10.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 1.3g6%
- Sugars 1.2g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The salad tastes best after chilling for several hours or overnight, allowing the flavors to fully develop.
If you prefer a vegan version, simply omit the Monterey Jack cheese.
You can substitute fresh black-eyed peas if frozen are unavailable, but adjust cooking time accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
