Recipes Black-Eyed-Pea Salad 4.0 (2,039) Add your rating & review Kevin Gillespie often serves this simple bean salad over thinly sliced tomatoes. "They act like a plate underneath," he says.Kevin's Tip: In late summer, look for fresh black-eyed peas for salads. More Healthy Vegetables By Kevin Gillespie Kevin Gillespie Instagram Website Kevin Gillespie is a chef, restaurateur, cookbook author, speaker and cancer survivor.Expertise: cooking, restaurants, grilling, leadership.Award-winning chef Kevin Gillespie grew up in Locust Grove, Georgia and developed his love of cooking from his grandmother. He owns acclaimed Gunshow, Revival, and Slabtown restaurants in Atlanta, along with Gamechanger in the Mercedes-Benz Stadium and Ole Reliable in the Georgia-Pacific Center. He has published two cookbooks, Fire In My Belly and Pure Pork Awesomeness. He co-founded the Defend Southern Food Foundation to provide meals for hungry families near his restaurants. He was a 2022 finalist for the James Beard Foundation's Outstanding Restaurateur award and was a finalist and the fan favorite on Bravo's Top Chef season 6 and a finalist on Top Chef All-Stars.Kevin was named a 2015 and 2017 semifinalist and 2016 finalist for the James Beard Award for Best Chef: South and was a semifinalist for the Rising Star Chef of the Year award for three consecutive years, nominated for Food & Wine's People's Best New Chef, and named for Forbes' 30 Under 30. Food & Wine's Editorial Guidelines Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 30 mins Total Time: 1 hrs 35 mins Yield: 4 Ingredients 1 cup dried black-eyed peas 2 tablespoons extra-virgin olive oil 1 medium sweet onion, finely diced Salt 1 red bell pepper 2 large celery ribs, cut into 1/4-inch dice 2 tablespoons low-fat mayonnaise 4 teaspoons cider vinegar 4 large scallions, green parts only, thinly sliced Freshly ground black pepper Tabasco Sauce, for seasoning Directions In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain. Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl. Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed the bell pepper; cut into 1/4-inch dice. In a saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain, rinse under cold water and drain again. Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco. Chill before serving. Notes One serving 256 cal, 33 gm carb, 10 gm fat, 1.4 gm sat fat, 11 gm protein, 7 gm fiber. Suggested Pairing Citrusy Pinot Gris. Rate it Print