Black-Eyed Pea And Spinach Salad
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cups
Chicken Broth (low-sodium)3 cup
Lowfat Buttermilk3 tbsps
Mayonnaise1.5 tsps
Spicy Brown Mustard1 cup
Apple Cider Vinegar1 tsp
Salt (plus more)1 tsp
Pepper (fresh ground)2 tbsps
Chives (chopped fresh)Directions:
1
In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight
2
Drain and rinse thoroughly
3
Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil
4
Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy
5
Drain excess liquid and let peas cool to room temperature
6
Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate
7
In a salad bowl, combine beans, red onion, celery and chives
8
Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans
9
Add spinach and toss to coat
10
Season with additional salt, pepper and hot sauce, to taste
11
Serve immediately