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