Bleeding Beans Salad
From jo_jo_ba 16 years ago
- 25 minutes to make
- Serves 8
Creamy black-eyed peas, sweet beets and a tangy viniagrette combine to make a salad fit for anywhere from the Christmas buffet to a late Summer lunch!
Ingredients
- 7 cups chopped, peeled beets (about 2 1/2 pounds) shopping list
- 1/3 cup rice-wine vinegar shopping list
- 2 tablespoons spicy mustard shopping list
- 2 teaspoons sugar shopping list
- 1 teaspoon grated lemon rind shopping list
- 1/2 teaspoon salt shopping list
- 3 cups cooked black-eyed peas shopping list
How to make it
- Steam the beets, covered, for 25 minutes or until done.
- Combine vinegar through salt in a small bowl; stir well with a whisk to blend.
- Fold together the beets and peas, drizzle dressing overtop.
- Let sit in fridge 2 hours before serving.
The Groups
-
Health Food Junkies
425 members -
On A Budget
559 members -
Foodies That Follow WWs
49 members -
OrganicSustainable Farming Group
171 members -
Growing Your Own Herbs Vegetables
385 members -
Comfort Foods
784 members -
Gluten Free No Wheat
241 members -
Vegan
423 members -
Eat Light Healthy
457 members -
Weight Watchers
282 members
Reviews & Comments 3
-
All Comments
-
Your Comments