Randy Mayor; Jan Gautro
6 servings (serving size: 1 cup pea mixture and 1 cup greens)

Nutritious, inexpensive black-eyed peas have been a Southern kitchen staple for three centuries, but too often were cooked with loads of pork fat. This salad is typical of Draper's recipe makeover approach: She heightens the seasoning profile and uses little added fat.

How to Make It

Step 1

Combine water, garlic, and black pepper in a large saucepan; bring to a boil. Add peas; cover and cook over medium-low heat 30 minutes or until tender. Drain.

Step 2

Combine peas, bell pepper, and next 5 ingredients (bell pepper through salt) in a large bowl; toss gently to combine. Cover and chill 3 hours to overnight. Serve over salad greens.

Ratings & Reviews

JasonM's Review

May 29, 2009
I used canned blackeyed peas for this recipe, but still allowed the pea mixture to marinate for a few hours. This was very tasty and simple. A good, very quick, light dinner.