Sunday, January 3, 2021

New Year's Day Blackeyed Peas & Greens Salad

Spinach & Blackeyed Peas Salad

I love nutty flavorful blackeyed peas anytime; so it is easy to enjoy the Southern US tradition of including them and greens as part of the days meals. I have enjoyed the peas and greens in Soup or Stew or Curries but this time decided to use them in a new way. Et voila!

New Year's Day Blackeyed Peas & Greens Salad is simple, quick to put together and very hearty. Ready to use baby spinach makes this salad very easy to do even on a busy day. The blackeyed peas salad maybe made a day ahead; it is quite delicious on its own too. We love varying the lemon/lime/vinegar; all are delicious. 

2 servings


Blackeyed Peas Salad

1/2 cup dried Blackeyed Peas

1 small clove fresh Garlic, minced

14 small Red Onion, thinly slivered

1 Roma Tomato, slivered

1 small Green Chile, minced

1-2 Tbsp Lime/Lemon/Balsamic Vinegar

1/4-1/2 tsp Kosher Salt

Greens & Garnishes

4 cups Fresh Baby Spinach

Carrot Shreds

1 handful Cherry Tomatoes, halved

1 small Avocado, sliced or diced

Pickled Pearl Onions (optional)

1 tiny pinch Sea Salt

1 pinch Freshly ground Black Pepper



Blackeyed Peas Salad:

Sort, wash and soak the blackeyed peas for at least 30 minutes. Drain, rinse thoroughly and drain well. 

Cook in just enough water to cover with a generous pinch of salt until soft but not mushy. Let cool. 

When cool, drain off any liquid, add garlic, onions, green chile, your choice of lime/lemon/balsamic vinegar and mix well. Taste and adjust seasonings.


Divide the spinach between two bowl or plates. (Slice the spinach if the leaves are big).

Pile the bean salad on top of spinach and add carrots, cherry tomatoes, and avocado.

Top with a sprinkle of sea salt and the pepper.

Serve right away and eat while everything is fresh.