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Fresh Black-Eyed Peas Salad

Fresh Black-Eyed Peas Salad is a light, nutritious dish made with tender black-eyed peas, fresh vegetables, and a zesty vinaigrette. It's perfect as a side or a refreshing summer salad.
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Prep Time 15 minutes
Total Time 4 hours 45 minutes
Course Side Dish
Cuisine South american
Servings 8 Yields

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

Instructions
 

  • Bring 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.
  • Stir 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.
Keyword Fresh Black-Eyed Peas Salad
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