Pickles enhance the flavor of this classic picnic side dish. You'll wonder how you ever made potato salad without them!
Ingredients
4 c. fresh or frozen black-eyed peas
2 1/2 c. chicken stock
1 red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1 pint yellow cherry tomatoes, halved
3 scallions, sliced
1/4 c. olive oil
1/4 c. apple cider vinegar
Kosher salt and freshly ground black pepper
2 c. coarsely chopped baby spinach
Directions
Add peas and chicken stock in VitaClay pot and set to "stew" or "fast" to cook for 30 minutes. Drain and cool 30 minutes.
Stir together peas, peppers, tomatoes, scallions, oil, and vinegar in a bowl. Season with salt and pepper. Chill until ready to serve, at least 4 hours and up to 24 hours. Fold in spinach.
