Black-Eyed Peas Salad

Red bell peppers and yellow cherry tomatoes give this easy black-eyed pea salad a delightful crunch.


4 c. fresh or frozen black-eyed peas
2 1/2 c. chicken stock
1 red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 pint yellow cherry tomatoes, halved
3 scallions, sliced
1/4 c. olive oil
1/4 c. apple cider vinegar
Kosher salt and freshly ground black pepper
2 c. coarsely chopped baby spinach

Bring peas and chicken stock to a boil in a medium saucepan over medium-high heat.
Cover, reduce heat to low, and cook until tender, 5 to 7 minutes. Drain and cool 30 minutes.
Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper.
Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.
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