Beet and Black-Eyed Pea Salad
Ingredients
- 1/3 cup rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons spicy brown mustard
- 2 teaspoons sugar
- 1 teaspoon grated orange rind
- 7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
- + 4 more ingredients
-
- ¼ cup (1 ounce) crumbled feta cheese
- 2 tablespoons chopped pecans, toasted
- ½ teaspoon salt
- 1 cup dried black-eyed peas
Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan. Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, ...
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