Bleeding Beans Salad
From jo_jo_ba 17 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.
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