Black Eyed Pea Vinaigrette Recipes

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BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE



Black-Eyed Pea Salad with Turmeric Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
One 1-pound bag frozen black-eyed peas
1/4 cup olive oil
2 scallions, chopped, whites and greens kept separate
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
3 tablespoons red wine vinegar
4 radishes, quartered and thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
  • When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.

BLACK-EYED PEAS VINAIGRETTE



Black-Eyed Peas Vinaigrette image

Provided by Craig Claiborne

Categories     condiments, salads and dressings

Time 30m

Yield about 1 1/2 cups

Number Of Ingredients 12

1/4 pound dried black-eyed peas
1/4 pound skin and fat from smoked ham or smoked goose breast
4 bay leaves
1/3 cup finely chopped onions
2 large cloves garlic, peeled
6 sprigs fresh parsley
3 sprigs fresh thyme or 1/2 teaspoon dried
1 teaspoon crushed black peppercorns
3 cups water
2 tablespoons balsamic vinegar
Salt to taste if desired
1/4 cup vinaigrette sauce (see recipe)

Steps:

  • Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
  • Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
  • Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
  • Put vinaigrette sauce into mixing bowl.
  • Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams

BLACK-EYED PEA VINAIGRETTE



Black-Eyed Pea Vinaigrette image

This is the perfect dish for New Year's Day when serving those Yankees who claim they don't like black-eyed peas. It's also great for summer picnics with sliced ham, or for fall pig roasts.

Provided by Alan in SW Florida

Categories     Onions

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (1 lb) cans black-eyed peas
1 small onion, minced
2 red bell peppers, diced
1/4 cup fresh parsley, minced
1/2 teaspoon dried dill weed or 1 1/2 teaspoons fresh dill, minced
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Rinse and drain peas.
  • Combine in a mixing bowl with onion, peppers, parsley, and dill.
  • Sprinkle with equal amounts of olive oil and vinegar, until well moistened.
  • Salt and pepper to taste.
  • Marinate in refrigerator for several hours.

Nutrition Facts : Calories 212.4, Fat 10, SaturatedFat 1.5, Sodium 455.4, Carbohydrate 24.4, Fiber 6, Sugar 2.2, Protein 7.8

BLACK-EYED PEA SUCCOTASH WITH CREOLE MUSTARD VINAIGRETTE



Black-Eyed Pea Succotash with Creole Mustard Vinaigrette image

Categories     Salad     Bean     Mustard     Vegetable     Side     Thanksgiving     Fall     Simmer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 14

6 cups water
1 1/3 cups dried black-eyed peas (about 8 ounces)
1 teaspoon salt
1 bay leaf
1/4 cup unseasoned rice vinegar
1 1/2 tablespoons Creole mustard
1 tablespoon honey
5 drops hot pepper sauce
6 tablespoons extra-virgin olive oil
1 16-ounce package frozen corn kernels, thawed, drained
1/2 cup finely diced red onion
1/2 cup thinly sliced green onions
1/3 cup diced red bell pepper
1/3 cup finely diced green bell pepper

Steps:

  • Combine 6 cups water, black-eyed peas, salt, and bay leaf in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until peas are just tender, stirring occasionally, about 35 minutes. Drain well; discard bay leaf.
  • Whisk rice vinegar, Creole mustard, honey, and hot pepper sauce in medium bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. Mix in black-eyed peas. (Black-eyed pea mixture can be made 1 day ahead. Cover and refrigerate.)
  • Mix corn, red and green onions, and bell peppers into black-eyed pea mixture. Season succotash to taste with salt and pepper. Serve at room temperature or warm over medium heat until heated through, if desired.

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE



Black-Eyed Pea Salad With Hot Sauce Vinaigrette image

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.

Provided by Carla Hall

Categories     Summer     Side     Pea     Salad     Tomato     Cucumber     Quick & Easy     Quick and Healthy     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 12

2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

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 VINAIGRETTE



Black-Eyed Pea Vinaigrette image

We like to make this different and healthy salad with frozen black-eyed peas from our garden. The original recipe is from Southern Living-January 1986.

Provided by JenSmith

Categories     Beans

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

1 (16 ounce) package dried black-eyed peas (or 2 10-oz bags frozen)
8 cups water
1 large onion, chopped
2 garlic cloves, minced
3 bay leaves
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon marjoram
1/2 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup red wine vinegar
3 tablespoons chopped fresh parsley
2 tablespoons freeze- dried cilantro
1 teaspoon fresh ground pepper

Steps:

  • Sort and wash peas; place in a large Dutch oven. Add water, onion, garlic, bay leaves, salt, cumin, and marjoram; bring to a boil.
  • Cover, reduce heat, and simmer 40--45 minutes or until peas are tender. Drain and let cool. Remove bay leaves.
  • Add remaining ingredients to peas; toss well. Serve at room temperature.

Nutrition Facts : Calories 283.8, Fat 14.3, SaturatedFat 1.9, Sodium 478.9, Carbohydrate 29.6, Fiber 5.2, Sugar 3.8, Protein 11.1

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