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.
Servings Prep Time
8servings 15minutes
Cook Time
30minutes
Servings Prep Time
8servings 15minutes
Cook Time
30minutes
Ingredients
  • 2cups dried black-eyed peasrinsed
  • 4cups chicken broth
  • 1tsp salt
  • 1/4tsp ground black pepper
  • 1 cucumberpeeled, seeded, and diced
  • 2 roma tomatoesseeded and diced
  • 1/2 medium red onionpeeled and diced
  • 1 Corn kernels
  • 1/4cup crumbled feta cheese
  • 2tbsp chopped fresh dill
  • 2tsp olive oil
Instructions
  1. Add peas and broth to the Instant Pot®. Lock lid.
  2. 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.
  3. Transfer black-eyed peas to a medium bowl. Allow to cool 10 minutes.
  4. Toss in remaining ingredients. Cover and refrigerate 30 minutes or up to overnight. Serve chilled.