Black-Eyed Peas And Arugula Salad
Updated March 10, 2023
- Total Time
- 40 minutes, plus overnight soak
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds black-eyed peas
- 6cups chicken stock, approximately
- ½cup olive oil
- ¼cup vegetable oil
- ¼cup raspberry vinegar
- 2cloves garlic, minced
- 1½tablespoons Dijon mustard
- 1tablespoon honey
- ¼teaspoon nutmeg
- Cayenne pepper to taste
- Salt and freshly ground pepper to taste
- 1medium red onion, minced
- 3bunches arugula, washed and dried
- 1¼pounds red cabbage, finely sliced
Nutritional analysis per serving (20 servings)
155 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
- Step 2
Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
- Step 3
In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
- Step 4
Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.
Private Notes
Comments
Very delicious. Was looking for something with black-eyed peas for New Year's day that wasn't full of pork and lard, so I decided to try this. Everyone liked it a lot and it was completely eaten. Accidentally added too much cabbage because, lo and behold it yields TWENTY SERVINGS!!! It didn't make a difference though! The vinaigrette is wonderful. Make extra. I used canned beans but I'm sure it's even better with dried ones cooked from scratch!
Delicious. The arugula adds a good peppery bite that balances out the beans. I added black beans and wild rice, due to the fact they were in the fridge!
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