Name: Black-Eyed Peas Summer Salad
Prep time: 15 min
Cook time: 30 min
Yield: 8 servings
Cuisine: Modern
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

Black-Eyed Peas Summer Salad

By :I Love My Instant Pot Gluten Free Diet by Michelle Fagone

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.

Course

Salad

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

30-60 min

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Black Eyed Peas, corn kernels, Cucumber, Feta Cheese

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

Course

Salad

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

30-60 min

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Black Eyed Peas, corn kernels, Cucumber, Feta Cheese

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

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.

I Love My Instant Pot Gluten Free Diet by Michelle Fagone

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.

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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!
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