Aunt Janices Spicy Brown Rice And Blackeyed Pea Salad Recipes

SPICY BLACK-EYED PEA SALAD

Steps:

• Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA/RICE SALAD

Steps:

• Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
• Bring to boil and cook 4 minutes.
• Remove from the heat, cover and let sit for 1 hour.
• Drain, then return to the saucepan with 1 cup fresh water.
• Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
• Let cool in liquid.
• Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
• Bring to a simmer, cover and cook 16 minutes.
• Remove from the heat and let cool, then fluff with fork.
• Dressing:.
• Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
• Adjust the seasoning to suit your tastes.
• Drain the peas and toss with the rice in a large bowl.
• Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.

BROWN RICE SALAD WITH BLACK-EYED PEAS

Steps:

• In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
• In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
• Mix well, then pour the dressing over the salad; toss to combine and serve.

SPICY CREAMY CAJUN HAM AND BLACK EYED PEAS SALAD

Steps:

• Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
• Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
• Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
• Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
• DO AHEAD: The salad can be refrigerated for up to 1 day.

BLACK-EYED PEA SALAD

Steps:

• In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

AUNT JANICE'S SPICY BROWN RICE AND BLACKEYED PEA SALAD

Steps:

• 1. Combine peas, onion, ham and garlic in a skillet and cook, covered over low heat for 10 to 15 minutes until onions are tender. Leave covered to keep warm. 2. In a small bowl, whisk together the vinegar and peppers. Add the oil in a stream and keep whisking until the dressing emulsifies. 3. Combine the pea mixture with the dressing. Stir in the lemon juice, scallions, & salt and pepper. Allow to marinate at least one hour, stirring occasionally. 4. Cook 1 1/2 cups of brown rice according to package directions. Spoon pea mixture over rice. (Or, hollow a middle area in a shallow bowl of rice to put the pea mixture).