BLACK-EYED PEA AND PUMPKIN SALAD
Provided by Beatriz Llamas
Categories Salad Bean Garlic Onion Tomato Bake Vegetarian Basil Bell Pepper Pumpkin Fall Vegan Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- For peas:
- Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For pumpkin:
- Preheat oven to 400°F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
- For salad:
- Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)
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DOCTOR WASEEM
doctor_w@hotmail.frThis recipe is too complicated for me. I'm not a very good cook.
Tyler Herron
tyler.herron55@yahoo.comI'm allergic to black-eyed peas. Is there a substitute that I can use?
Ashly Bonoka
b-a@hotmail.comThis recipe sounds interesting, but I'm not sure if I have all of the ingredients. I'll have to check my pantry before I can make it.
Md Sajim
s.md45@hotmail.comI'm not sure about this recipe. I've never had black-eyed peas or pumpkin in a salad before.
HAMZA AL ZWAY
zwayh95@gmail.comThis salad looks amazing! I love the combination of black-eyed peas and pumpkin. I'll definitely be trying this recipe soon.
faruk Vai YouTube
f_y@gmail.comI'm always looking for new and exciting salad recipes, and this one definitely fits the bill. I can't wait to try it out!
Romel Napelion
n@gmail.comThis salad is a great way to use up leftover black-eyed peas and pumpkin. It's also a great make-ahead dish for busy weeknights.
Claude Cook
claude.cook27@yahoo.comI wasn't sure what to expect from this salad, but I was pleasantly surprised. The flavors were well-balanced and the salad was very refreshing.
Jazii Sheikh
j.s@hotmail.comThis salad is so easy to make, and it's always a hit with my family. I love that I can use canned black-eyed peas and pumpkin to save time.
Waseem Noor
wnoor@gmail.comI made this salad for a picnic and it was a total crowd-pleaser. Everyone loved the unique flavors and textures.
Golegwamang Goitsemang Goitsemang
ggoitsemang@aol.comThis is a great recipe for a healthy and filling salad. I love that it's packed with protein and fiber.
Roberta Wells
wells_roberta@gmail.comI'm not usually a fan of pumpkin, but this salad changed my mind. The sweetness of the pumpkin paired perfectly with the savory black-eyed peas.
Max Powers
mp68@aol.comThis salad was a hit at my last potluck! The combination of black-eyed peas, pumpkin, and feta cheese was unique and delicious. I'll definitely be making it again.