Lucky Black-Eyed Pea Salad with Honey Mustard Vinaigrette
While the name “black-eyed pea” is a bit of a misnomer (it is, in fact a bean), what’s not in dispute is that this globally popular legume is packed full of nutrients and texture. Add peppers, arugula, plenty of fresh oregano along with a tasty vinaigrette dressing, and you’ll be ready to kick off your New Year with a healthy dose of fiber and flavor!
Yield: Makes 8 to 10 servings
Lucky Black-Eyed Pea Salad
Ingredients
Salad
- 30 ounces frozen black-eyed peas
- 1½ cups finely diced red bell pepper
- ½ cup chopped Italian parsley plus 2 tablespoons, divided
- 2 tablespoons chopped fresh oregano
- 10 ounces baby arugula
- 2 bunches young dandelion greens and/or mustard greens, tough stems removed
- 1 medium red onion, thinly sliced
Dressing
- 1/3 cup red wine vinegar
- 1 tablespoons plus 1 teaspoon coarse-grained Dijon mustard
- 2½ teaspoons honey or agave nectar
- 2 garlic cloves, minced
- 1 cup extra virgin olive oil
- 1¾ teaspoons salt
- ½ teaspoon white pepper
Instructions
- Cook the black-eyed peas according to directions on the bag. Cool to room temperature. Place black-eyed peas in a large mixing bowl. Add the red bell pepper, ½ cup Italian parsley, fresh oregano, arugula, greens and red onion. Toss gently to combine.
- In a bowl, whisk together the vinegar, mustard, honey or agave nectar and garlic. Slowly whisk in the olive oil. Season with the salt and white pepper.
- Toss the salad with the dressing. Transfer the salad to a serving bowl and garnish with the additional 2 tablespoons chopped Italian parsley.
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