Black-eyed Pea Salad with Toasted Pita Wedges
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Posted By: Adina Bailey, Co-Founder, TakeThemAMeal.com on Feb 27, 2013

Black-eyed Pea Salad with Toasted Pita Wedges
 

This recipe is a favorite in our household for many reasons. Not only is it delicious, but it's full of healthy, colorful foods. It's an easy recipe to make and take to a friend. We recommended preparing the recipe using Chinet Bakeware because the lid easily converts to a serving bowl for the pita wedges.

Black-eyed Pea Salad with Toasted Pita Wedges

Slice pita bread into wedges, brush with olive oil and bake at 400 degrees for 10 minutes, turning the wedges over halfway through the cooking time.

Black-eyed Pea Salad with Toasted Pita Wedges

Rinse and drain peas.

Black-eyed Pea Salad with Toasted Pita Wedges

Whisk first 6 ingredients in a large bowl. Add peas.

Black-eyed Pea Salad with Toasted Pita Wedges

Dice the onion, tomatoes (seeded), and green bell pepper.

Black-eyed Pea Salad with Toasted Pita Wedges

Add to diced vegetables to pea mixture. Toss to coat.

Black-eyed Pea Salad with Toasted Pita Wedges

Transfer bean salad to Chinet Bakeware.

Black-eyed Pea Salad with Toasted Pita Wedges

To transport this meal to a friend, cover the pea salad with aluminum foil. Place the toasted pita wedges on the foil. Secure the lid.

Black-eyed Pea Salad with Toasted Pita Wedges

Ingredients:

  • 3 TBS red wine vinegar
  • 2 TBS vegetable oil
  • 2 TBS Texas Pete
  • 2 TBS chopped fresh cilantro
  • 1 garlic clove, pressed
  • 1/2 tsp salt
  • 2 (15.5 oz) Glory black-eyed peas
  • 1 med purple onion
  • 3 Roma tomatoes
  • 1 green bell pepper
  • Your favorite pita bread

Instructions:

  1. Preheat oven to 400 degrees.
  2. Cut pita bread into wedges and brush with olive oil.
  3. Put wedges in Chinet Bakeware and cook for 10 minutes flipping bread half way through cooking time.
  4. Remove wedges from pan. Cool.
  5. Rinse and drain peas.
  6. Whisk first 6 ingredients in a large bowl. Add peas.
  7. Dice the onion, tomatoes (seeded), and green bell pepper.
  8. Add to diced vegetables to pea mixture.
  9. Toss to coat.
  10. Serve pita wedges and pea salad together.

*Consider adding grilled chicken to this salad to make it a main dish

Yield: 6 cups


Read other recent articles by Adina Bailey:


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Hello friends! As you are caring for others with meals, we hope you find our blog full of tested recipes and thoughtful ideas to encourage you along the way.

The five of us look forward to hearing from you. Please email us.

Adina, Kate, Janelle, Rachel, Maureen
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