Black-Eyed Peas Summer Salad

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.

Cuisine

Modern

Course

Salad

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 8 servings, chicken broth, chopped fresh dill, contributed, cook 30 min, corn kernels, crumbled feta cheese, cucumber, dried black-eyed peas, easy, gluten free, ground black pepper, medium red onion, Michelle Fagone, modern, olive oil, prep 15 min, pressure cook, roma tomatoes, salad, salt

Prep Time

15 min

Cook Time

30 min

Servings

8 servings

Ingredients

2 cups dried black-eyed peas
4 cups chicken broth
1 tsp salt
1/4 tsp ground black pepper
1 cucumber
2 roma tomatoes
1/2 medium red onion
8 1/2 oz corn kernels
1/4 cup crumbled feta cheese
2 tbsp chopped fresh dill
2 tsp olive oil

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.

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