Recipe by BIG CHEESE
"My husband loves peas and beans, but I do not like the southern way of cooking them. I came up with this recipe so we could both enjoy black-eyed peas. This salad is so rich and sweet with flavor, and all the ingredients go great together! It is even better the next day!"
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dehydrated sun-dried tomatoes
2 (15 ounce) cans
black-eyed peas, drained
red onion, chopped
green bell pepper, chopped
1 (6 ounce) package
crumbled feta cheese
Holy Cow! This recipe made me a believer in black eyed peas! I made pretty much as called for in the recipie except for a previous reviewer suggestion to use a balsamic vinegar reduction -- to do this, I took a mid-quality balsamic and boiled it down to about 1/3 its original volume, and used the recipie amount of the concentrate.
My New Year's Eve party guests LOVED the flavors - we used it as a dip with some very crisp rice crackers.
Maybe it's the black-eyed pea taste itself, but we didn't care for this at all -- less so the next day. Too vinegar/sharp tasting. This is definitely not one of those recipes saved to my list of "greats" that I'd like to make regularly.
This was a fantastic recipe. The flavors, the colors, everything was great. I skimped on the feta (only used about 2 ounces) and the oil to cut down the fat. It still turned out great. This would be really nice with real tomatoes, too.
My sister in law makes a similiar recipe with red peppers and omits the honey. she also use the tomato basil feta cheese. We love this salad!!It is great for lunch-healthy and filling!
I had a package of steamed black-eyed peas that I didn't know what to do with, so I gave this recipe a try. It was delicious! I cut the recipe in half since I'm single, but I still used 1/2 an onion as 1/4 of an onion just wasn't enough. All the other ingredients I just cut in half. I also used oil-packed sun-dried tomatoes, so I drained and chopped them without pouring the boiling water, since they were already quite soft. I used fat-free feta cheese to cut the calories a bit. Altogether this was a fantastic high-protein and very nutritious salad. Would be great for a light lunch or supper in the summertime, and for potlucks, especially if there are vegetarians. Thanks for an awesome recipe!
Totally great recipe. This is the first one I've tried on this site that I didn't tweak, I made it exactly as written. It was really yummy!! I would suggest to everyone to do it the night before you are serving it because the flavors really come together overnight. Thanks for submitting this!
Easy way for Black-Eye Pea Salad is to just get you a jar of salsa and mix to your own consistency and let sit in refrigerator for 2 hours.
I love beans of any kind, but my family doesn't like them. I am always looking for ways to prepare beans that are simple and quick to prepare and easy to scale down to a serving or two. This fit the bill. I had to make a couple of substitutions as I made this spur of the moment and did not have a couple of the ingredients on hand...It was still yummy (I'm sure I would like it better as written:) I halved the recipe and used 1/2 can diced tomatoes instead of sun-dried because that is what I had. I used white onion instead of red and I had no feta so I substituted an Italian cheese blend. I ate this for lunch today with some rye crackers-Yummy and Filling. I cannot wait to go to the store and get some sun-dried tomatoes and feta (both which I LOVE) and try this again!!! Thanks for lunch:)
* Percent Daily Values are based on a 2,000 calorie diet.
Black-Eyed Pea Salad II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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