Fall Fest Fall Salad: Black-Eyed Pea Salad over Arugula

I have been working on some new fall salad recipes for upcoming television cooking segments this month. I was in the mood for a Black-Eyed Pea Salad and trying to increase the fiber in my kid’s diets. This recipe starts with a simple lime and chipotle vinaigrette combined with the black-eyed pea and black bean mixture. The mixture is served over peppery arugula which makes a fresh, flavorful and light salad. This is a great starter salad, but it would also be wonderful as a main dish topped with grilled or cooked chicken, shrimp, turkey or steak. This recipe is also a part of “Fall Fest” which is a continuation of Summer Fest, a cross blog recipe swap from various food blogs. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of The Food Network. The theme this week is “fall salads” so I hope you enjoy this one.


New Year’s Black-Eyed Pea Caviar Dip

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In the southern United Sates, it is believed that eating black-eyed peas on New Years will bring good luck in the coming year. Because of this tradition, many friends and family ask me for recipes using black-eye peas this time of year. This recipe is great because it’s so versatile. It is simple to prepare, colorful and flavorful. Even my youngest son, Zachary (8), couldn’t stop eating it. Serve it on top of a salad, inside of bell peppers, on top of tacos or fajitas or served with crackers or tortilla chips. 


Black-Eyed Pea Caviar Dip

Prep: 20 minutes

Yield: 10 servings

Ingredients

1/2 cup balsamic vinegar

1/4 cup olive oil

1/4 teaspoon freshly ground pepper

2 (15-ounce) cans black-eyed peas, rinsed and drained

1/2 cup chopped green bell pepper

1/2 cup chopped yellow bell peppper

1/2 cup chopped red bell pepper

1/4 cup chopped red onion

1/2 cup cherry tomatoes, quartered

1/4 cup chopped fresh parsley

Preparation

1. Whisk together balsamic vinegar and next 2 ingredients in a small bowl; set aside.

2. Add black-eyed peas and remaining ingredients in a large bowl; drizzle with dressing. Cover and refrigerate at least 1 hour before serving. Serve with crackers or tortilla chips.