Blackeye Pea & Swiss Chard Salad
For a quick bite packed with iron and protein to a simple side to brighten up an entree, this salad is simply delicious. I first tasted it at my local natural food store, was instantly wowed by its flavor and vowed to recreate it at home.
4 tablespoons olive oil
1 large shallot, finely diced
3 cups chopped Swiss chard, stalk removed
2 (15.5 ounce) cans blackeye peas
1 tablespoon red wine vinegar
salt and freshly ground pepper
1/4 teaspoon white pepper
2 lemons, juiced
In a large saute pan over medium high heat, add 2 tablespoons of olive oil and shallots. Cook for 2-3 minutes and then add Swiss chard to the pan. Continue cooking for 3-4 minutes and meanwhile rinse and strain blackeye peas. Add blackeye peas to the saute pan and cook an additional 2-3 minutes, stirring as you go. Season with red wine vinegar, salt, and both freshly ground black pepper and white pepper. Finish with remaining olive oil and lemon juice, toss, and transfer to a large serving bowl. Refrigerate till fully chilled, about 15-20 minutes. Serve chilled.