Beet and Black-Eyed Pea Salad

Beet and Black-Eyed Pea Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon salt
  • 7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
  • 2 tablespoons spicy brown mustard
  • 1/3 cup rice vinegar
  • 2 tablespoons olive oil
  • 1 cup dried black-eyed peas
  • 2 tablespoons chopped fresh parsley
  • + 4 more ingredients
    • 2 teaspoons sugar
    • 1 teaspoon grated orange rind
    • ¼ cup (1 ounce) crumbled feta cheese
    • 2 tablespoons chopped pecans, toasted

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, ...

View full recipe at My Recipes

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