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Lemony Black-eyed Pea Salad

Lemony Black-eyed Pea Salad

  • Prep Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 5 ounces baby spinach, stems trimmed
  • 4 ounces baby cherry tomatoes, halved
  • Salt and pepper to taste
  • 3 cups cooked black-eyed peas
  • 4 ounces crumbled goat cheese
  • 1/4 cup Lemon Dijon Vinaigrette
  • 1 tablespoon chopped, fresh mint


  • Heat the olive oil in a medium-size sauté pan over medium heat, when hot add the minced shallots and cook for 1 minute, or until tender. Add the garlic and cook for another 30 seconds to 1 minute longer. Add the spinach and cook, stirring until wilted and most of the liquid has evaporated, about 3 minutes. Add the cherry tomatoes and season with salt and pepper. Toss until the tomatoes are warmed through. Transfer from the pan to a large mixing bowl. Add the black-eyed peas, crumbled goat cheese, the vinaigrette and the mint and toss well. 

    Serve warm or at room temperature. 

Recipe Details