A Lucky Black-eyed Pea Salad for the New Year ~ this healthy high fiber bean salad is vegan, gluten free, and black-eyed peas are among the very lowest in carbs of all the legumes. So even if you’re not superstitious, I’d say this is your lucky day!
When you think of eating black-eyed peas on New Year’s Day you probably conjure them up Southern style, slow cooked with a big old smoked ham hock nestled in. But this is tvfgi, and we do things differently here :)
Whether you believe eating black eyed peas on New Year’s Day will bring you good luck, or you just made a resolution to eat better in ’19, this is a salad you’ll want to have around. It’ll fill you up without filling you out, as they say, plus it keeps well in the refrigerator so it makes a great lunch to take to work.
I make it with the tangiest Meyer Lemon Rosemary Vinaigrette that’s good enough to eat all by itself.
Black-eyed peas come to us from the soul food traditions of the American south, via West Africa. Look for them in the canned bean section of your supermarket, or, if you’d like to skip the can, grab a bag of dried black-eyed peas. You can cook dried beans on the stove top or in an Instant Pot pressure cooker for a really fast turnaround.
What size Instant Pot do I need to cook dried beans?
- You’ll need a 6-8 quart pot to cook a one pound batch of beans. The reason is that beans need a lot of water to cook in, and they tend to foam up quite a bit during the cooking process. If you try to fill your pot more than half full it can overflow and damage your machine. I recommend the Instant Pot Duo Plus 6 Quart.
How to cook black-eyed peas in an Instant Pot
- I don’t feel the need to soak my beans overnight first, but you certainly can if you feel it makes a difference. Some people believe that this will help ease any potential digestion problems later on. Others say you’ll get better looking beans when you soak them first, they won’t split and ‘explode’ quite as much. I haven’t noticed much of a difference, so I skip it.
- Rinse your dried beans and add to the IP. For 2 cups of beans add 6 cups water.
- I like to add some seasoning to the water, but again, this is optional. I add salt, peppercorns, bay leaves, and a good sized sprig of rosemary.
- Close and lock the lid, make sure the vent is set to ‘seal’, and cook on high for 15 minutes.
- Let the pressure release naturally before unlocking the lid, this will take another 20 minutes or so.
- Drain any excess liquid if you want to use your beans right away, but if you want to store your beans for later, let them cool and then store them in a jar with the cooking liquid.
I like to serve this salad on a bed of crunchy lettuce ~ I chose Gem lettuce and raddichio this time. Lettuce lightens the salad and also extends it to feed 6. I use sturdy varieties that won’t wilt quickly so it’s a good choice for buffets.
Have I told you lately that I love bean salads?
A colorful, high fiber bean salad.
- 1 small head raddichio lettuce, shredded
- 2 small heads of Gem lettuce, trimmed and leaves separated
- 15-ounce can black-eyed peas (or 1 3/4 cups home cooked)
- 1/4 cup finely minced red onion
- 1/2 cup diced sweet bell pepper, assorted colors
- 1/4 cup black olives, diced
- 1/4 pimento stuffed green olives, sliced
- 1/4 cup diced Persian cucumber (don't peel)
- 4 Tbsp extra virgin olive oil
- 4 Tbsp Meyer Lemon juice (about 2 lemons)
- 1 tsp freshly minced rosemary (don't use dried)
- 1 tsp creamy dijon mustard
- salt and pepper to taste
- Choose a wide shallow salad bowl and lay down a base of lettuce leaves and shredded raddichio.
- Put the salad dressing ingredients in a mason jar, put on the lid, and shake until it emulsifies. (That means it becomes cloudy and doesn't separate) Taste it and add adjust to your liking.
- In a mixing bowl add the rest of the salad ingredients, and toss with enough dressing to moisten. Season with salt and pepper if you like.
- Spoon the bean salad on top of the lettuces, and serve.