Recipe

Bleeding Beans Salad Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 9 months, 2 weeks ago 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! Prep:10m Cook:25m Servings:8	Jo_jo_ba
	beets sweet vinegar creamy fresh light blackeyed peas quick healthy delicious

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Ingredients

7 cups chopped, peeled beets (about 2 1/2 pounds)

1/3 cup rice-wine vinegar

2 tablespoons spicy mustard

2 teaspoons sugar

1 teaspoon grated lemon rind

1/2 teaspoon salt

3 cups cooked black-eyed peas

Directions

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.

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Comments

dmiller64116 9 months, 2 weeks ago said:
Yummy! I love beets but I'm never very creative with them. This recipe sounds amazing!

jaie 9 months, 1 week ago said:
I eat beets right out of the can, I have since I was a kid. I am bookmarking this to make soon. Great post.

jo_jo_ba 5 months, 3 weeks ago said:
Calories: 132.2
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 344.4 mg
Total Carbs: 28.5 g
Dietary Fiber: 6.3 g
Protein: 3.8 g