Black Eyed Pea Salad
"This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that is balanced by a sweet and sour vinaigrette. The salad also has crunch from a mix of iceberg lettuce and green cabbage and more earthy crunch from red radish slivers."
photo by Debbwl
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Vinaigrette
- 1⁄4 cup olive oil
- 1⁄4 cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon whole grain mustard
- 1⁄2 teaspoon celery seed
- salt
- fresh ground black pepper
-
Salad
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1⁄2 head iceberg lettuce, coarsely shredded
- 1⁄4 head green cabbage, coarsely shredded
- 1⁄2 cup red radish, cut in half lengthwise then into thin halfmoons
directions
- In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with salt and pepper.
- Combine the salad ingredients in a serving bowl, or divide among individual plates.
- Drizzle with dressing and toss to combine.
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Reviews
-
The recipe surprised me in a nice way. I liked the dressing more than expected and already have plans to try it on a confetti style salad. I liked the salad, but thought the cabbage would be much better finely shredded for better texture. I also thought the recipe had room for additional salad ingredients such as red or green onions and red or yellow peppers. I would also marinate the peas in the dressing next time for extra flavor. good luck in the contest! -
This made a very filling lunch and had a wonderful crunch with just a little bite from the radishes. DH said he really enjoyed the sauce. I used the food processor to finely shred both the cabbage and the Iceberg lettuce, and then layered it onto severing plates. Thanks for the post. -
I made half the amount. Cabbage and lettuce should be stated in cup amounts because size of the heads varies a lot. That being said the salad needed more dressing. It was also missing something. I suggest cilantro or parsley, bell peppers some grated onion or better yet scallions a touch of garlic. After tasting I added extra vinegar, cilantro, garlic and scallion I didn't have the iceberg so I used a mix of baby greens. Thank you. -
I really enjoyed the dressing and peas together but, honestly, wasn't crazy about the lettuce and cabbage mix. The dressing is, as you can imagine from the ingredients, BBQ'y in flavor and while very tasty I do think that I'd add more vinegar next time. It's so quick and yummy that I can very easily see myself dressing the peas and serving them as a side for anything coming off the grill in the summer or burgers, roast chicken, etc all year long. I tried the peas and dressing cold with the greens and some warmed without the greens and they were very good at both temps. For me, this is a 5 star recipe without the lettuce and cabbage
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Made just as stated, very good. Took some with me to work for lunch and the rest we had the next day. The salad is filling and it keeps well. <br/>Thanks for creating, posting and good luck in the competition.<br/>Made for Dining on a Dollar, Spring 2013.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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