FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Cornmeal-Crusted Oyster And Black-Eyed Pea Salad With Jalapeno Dressing

Nutrition per serving    (USDA % daily values)
CAL
245
FAT
9%
CHOL
9%
SOD
12%

Comments

Add a comment

Ingredients for 4 servings

1 cup dried black-eyed peas or 1 (14-ounce) can black-eyed peas

1/2 onion stuck with 2 cloves (for dried peas only)

1 dried bay leaf (for dried peas only)

1 red bell pepper, stemmed, seeded, and diced

4 scallions, finely sliced

Jalapeno Dressing

1 small celery root, peeled and thinly sliced

2 tablespoons fresh lemon juice

Pinch of coarse salt

Canola or peanut oil, for frying

1 pint (about 24) shucked oysters

1 cup Cornmeal Coating

10 ounces fresh spinach, cleaned and thinly sliced

You might also like

Black-Eyed Pea Salad
Sunset
African Black-Eyed Pea Salad
Cookie and Kate
Black-Eyed Pea Salad
Bijouxs
Greek Black-Eyed Peas Salad
Simply Recipes
Tomato, Basil And Millet Salad
Whole Foods Market
Roasted Pork With Black-Eyed Pea Salad
Pip & Ebby
Caribbean Black Eyed Peas (Cold Salad)
The Blood Sugar Solution
Two-Bean Pasta Salad
Whole Living
Five Bean Picnic Salad
Epicurious
Ham And Black-Eyed Pea Salad
Real Simple