Black-Eyed Pea and Spring Green Salad French breakfast radishes are sweeter than their rounder counterparts, but either kind will work in this fresh side salad. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 40 mins Total Time: 1 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 16 ounce package frozen black-eyed peas 8 green onions, washed and trimmed 8 cup mixed spring salad greens 2 cup French breakfast radishes or small radishes, washed, trimmed, and cut in large pieces Coarse salt 1 recipe Caramelized Sweet Onion Vinaigrette (see recipe below) Caramelized Sweet Onions Vinaigrette 1 large sweet onion, chopped (1 cup) 1 tablespoon cooking oil ½ cup salad oil ½ cup cider vinegar 1 tablespoon honey ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions In a large saucepan cook black-eyed peas, covered, in lightly salted boiling water for 40 minutes or until tender. Drain. Rinse with cold water until beans feel cold. Drain well. Place whole green onions on a platter and arrange salad greens on top. Top with radishes. Spoon peas over radishes. Sprinkle all with coarse salt. Serve with Caramelized Sweet Onion Vinaigrette. Makes 8 side-dish servings. Caramelized Sweet Onions Vinaigrette In a medium to large covered skillet cook sweet onion, in cooking oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium heat for 3 to 5 minutes more or until onions are golden. Remove from heat; set aside to cool. In a small bowl whisk together salad oil, cider vinegar, honey, salt, and black pepper. Stir in onion mixture. Cover and chill up to 1 week. Makes about 1-1/2 cups. Rate it Print Nutrition Facts (per serving) 246 Calories 16g Fat 23g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 246 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Sodium 172mg 7% Total Carbohydrate 23g 8% Total Sugars 6g Protein 6g Vitamin C 11.2mg 56% Calcium 50.5mg 4% Iron 2mg 11% Potassium 238mg 5% Folate, total 52.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.