This Black-Eyed Peas and Ancient Grain Frisee Salad pays homage to southern food traditions; it includes black-eyed peas, crunchy cooked whole grains, bell peppers, sun-dried tomatoes, curly frisee leaves, and a Cajun-inspired vinaigrette.
- 1 ½ cups cooked, chilled whole grains (i.e., sorghum, farro, brown rice, quinoa)
- 1 15-ounce can black-eyed peas, canned, drained (or 1 ¾ cups cooked black-eyed peas)
- ¼ onion, diced
- ½ cup sun-dried tomatoes, sliced
- 2 stalks celery, sliced
- 1 bell pepper, diced (red, yellow, green, orange)
- 2 tablespoons extra virgin olive oil
- 1 lemon juice
- 1 garlic clove, finely minced
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- Sea salt to taste (optional)
- 1 small head frisee lettuce (2 cups), cleaned, drained, and torn
- Gently toss together whole grains, black-eyed peas, onion, celery, bell pepper, and sun-dried tomatoes together in a large mixing bowl.
- In a small dish, whisk together olive oil, lemon juice, garlic, black pepper, paprika, cumin, oregano, and sea salt to taste (optional).
- Drizzle dressing over grain mixture and gently toss together. Adjust seasoning as needed.
- Line a platter, large salad bowl, or individual salad plates with frisee lettuce. Pile grain mixture atop the lettuce.
- Makes 8 servings (1 ¼ cups each)
To make this recipe gluten-free, use gluten-free grains, such as quinoa, sorghum, or brown rice.
- Category: Salad
- Cuisine: American
- Serving Size: 1 1/4 cup
- Calories: 124
- Sugar: 3 g
- Sodium: 82 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
Keywords: vegan salad, frisee salad, frisee recipe