| Level: | Easy |
| Total: | 5 hr 5 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 50 min |
| Yield: | 6 servings (1 serving = 1 1/3 cups) |
Ingredients
- 1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
- 4 cups low-sodium chicken broth or water (if using dried peas)
- 3/4 cup lowfat buttermilk
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons spicy brown mustard
- 1/4 cup apple cider vinegar
- 1/8 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon salt, plus more
- 1/8 teaspoon fresh ground pepper
- 1/4 cup red onion, diced (about 1 cup)
- 3/4 cup thinly sliced celery (2 stalks)
- 2 tablespoons chopped fresh chives
- 4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons
Instructions
- In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
- Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
- Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
- In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.
Nutrition Facts
| Calories | 205 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 3.5 milligrams |
| Sodium | 415 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 5.5 grams |
| Protein | 5 grams |
Reviews
I made this exactly as the recipe calls for and it is delicious. My family liked it and it is now added to the make again rotation. Thank you for this recipe Ellie!
Really good, had 1/2 bag spinach & arugula and couple of kale leaves and 1 can peas, that’s what I had on hand. Subbed blue cheese dressing and some crumbles with a few shakes of green tabasco whisked together. Added parsley from my garden, no chives, but used the celery and red onion S&P. Oh, and had about 1 TBSP of bacon from Panera left over from a salad, so in it went.
One of the best salads I’ve ever tasted and very easy to make. I made this for Christmas and have been asked to bring it to 3 other parties. Also, love the fact that it’s healthy and light.
This was probably one of the best salads I ever had. I made it for company and everyone enjoyed it too. The only thing I did differently was caramelize the red onions. I feel it was better this way than having the raw red onion.
I will make this salad again and again!
I will make this salad again and again!
This salad was very tasty and refreshing. Absolutely easy to make too. I did not think that the celery would go well with the other ingredients, but IT DID. I made a few substitutions. Instead of butter milk, I used regular milk and instead of spinach leaves, I used mixed green salad leaves. It still came out REALLY GOOD.
Very good salad immediately after preparation – expect even better tomorrow after flavors meld. I used two cans of Pinquitos (a pink bean) since I could not find cans of black-eyed peas here in CA. Otherwise, I prepared the salad according to the recipe (and using 1/4 red onion). Next time I will prepare the dried black-eyed peas when I have time, although I think this recipe should be fine with many different beans.
Note – The salad is sour/tangy although I enjoyed the taste. An earlier reviewer added sugar and thay be an option for some people. Also, as mentioned earlier, there is more than enough dressing. I spooned the dressing and mixed until the salad was properly dressed – used about 1/2 of the batch of dressing.
Not being a celery fan, I used sliced grape tomatoes instead. Very tasty!
6 cups of spinach is perfect. I had forgotten how much I like black eyed peas! (ashamed southern girl!) Also added minced garilic to the dressing and 2 t sp sugar- ( a southern thang) the whole fam liked it a lot!
This recipe was great. The only comment I would make is that there was too much dressing for the ratio of salad for my taste, but we just used a slotted spoon to serve, and left the excess dressing at the bottom of the bowl. My picky eater husband, and all of my children (7 yo and younger), all loved it! We’ll be making this again!
This salad is wonderful!