Black-Eyed Pea Salad with Turmeric Vinaigrette Recipe | Valerie Bertinelli

Black-Eyed Pea Salad with Turmeric Vinaigrette Recipe | Valerie Bertinelli

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This Black-Eyed Pea Salad with Turmeric Vinaigrette recipe is crisp, colorful, and bursting with fresh flavor. Perfect as a side or a light main.

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Cooking tools:

  • Colander
  • Chef's knife
  • Cutting board
  • Pot
  • Skillet
  • Mixing bowl
  • Whisk
  • Measuring spoon
  • Spoon
  • Stove

Ingredients

  • Kosher salt
  • freshly ground black pepper
  • One 1-pound bag frozen black-eyed peas
  • 1/4 cup olive oil
  • 2 scallions, chopped, whites and greens kept separate
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground coriander
  • 3 tablespoons red wine vinegar
  • 4 radishes, quartered and thinly sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley

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