Beet And Black-Eyed Pea Salad

• 1 cup dried black-eyed peas
• 1/3 cup rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons spicy brown mustard
• 2 teaspoons sugar
• 1 teaspoon grated orange rind
• 1/2 teaspoon salt
• 7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped pecans, toasted
• 2 tablespoons chopped fresh parsley

1. Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.
2. Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
3. Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
4. Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
5. Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.

blackeyed peas, rice vinegar, olive oil, brown mustard, sugar, orange rind, salt, peeled beets, feta cheese, pecans, parsley

Taken from www.food.com/recipe/beet-and-black-eyed-pea-salad-315718 (may not work)