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Curried Chickpeas with Spinach
Black-Eyed Peas Summer Salad
| By : |
Served as a side dish or portioned into prep bowls for later meals, this salad is undeniably delicious. Your Southern relatives don’t mind if you’re on a diet, just don’t do it around them! So, show up to a family event with this tasty side, and no one will know the difference. This dish is perfect for vegan, gluten-free, and omnivore friends alike, and everyone will want a second helping of this flavorful—and healthy—salad.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
8 servings
|
Ingredients
- 2 cups dried black-eyed peas rinsed
- 4 cups chicken broth
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 cucumber peeled, seeded, and diced
- 2 roma tomatoes seeded and diced
- 1/2 medium red onion peeled and diced
- 1 Corn kernels
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh dill
- 2 tsp olive oil
Ingredients
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Instructions
- Add peas and broth to the Instant Pot®. Lock lid.
- Press the Beans button and cook for the default time of 30 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid. Drain any extra liquid.
- Transfer black-eyed peas to a medium bowl. Allow to cool 10 minutes.
- Toss in remaining ingredients. Cover and refrigerate 30 minutes or up to overnight. Serve chilled.
Michelle Fagone is a recipe developer, food blogger, and the author of several cookbooks including The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book. On her site, CavegirlCuisine.com, Michelle shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. Michelle lives in Louisville, Kentucky.
The cookbook that makes using your Instant Pot easier than ever!
The first cookbook dedicated to non-paleo gluten-free recipes for the hottest kitchen appliance: the Instant Pot—with 175 easy-to-make gluten-free recipes and photographs throughout!
This book shows you how you can use the hottest kitchen appliance right now—the Instant Pot—to create gluten-free meals that are quick, easy, and most importantly, delicious. With 175 gluten-free recipes and photographs throughout, this cookbook is a must-have for Instant Pot fans who follow a gluten-free diet due to celiac disease, gluten intolerance, wheat allergies, or simply for health reasons.
You’ll learn how to make satisfying, whole-food dishes for every meal from breakfast to dinner, snacks to desserts. You’ll also find an easy-to-understand overview of the Instant Pot including what all those buttons on your Instant Pot do, how to release the pressure from the Instant Pot when your cooking time is up, how to keep your Instant Pot clean, and more. The “I Love My Instant Pot” Gluten-Free Recipe Book is perfect for Instant Pot fans who follow a gluten-free diet or anyone who wants fast, delicious meals the whole family will love.
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I don’t have a beans button on my lux series pot. What option should I choose? I have the 6qt Lux series Instant Pot.
Didnt have any black eye peas so used turtle black beans. Tasted good. Cant be good for vegan though! Cheese! Chicken broth!
First time making beans. Came out mushy. I would recommend 20-25 mins and release pressure. Don’t NPR. I also dont think the chicken stock was necessary. Also would add lemon juice when mixing at the end.
I didn’t use the instant pot to make this recipe (if all it’s being used for is cooking off soaked black-eyed peas, I’m not going to bother. I just prepped them the day before), however the recipe is delicious in and of itself and I plan to make it again in the future!