Black Eyed Pearice Salad Recipes

CONTEST-WINNING BLACK-EYED PEA SALAD

Steps:

• Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.

BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

SIMPLE BLACK-EYED PEA SALAD

Steps:

• Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

BLACK EYED PEA SALAD

Steps:

• Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
• In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.

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.

BLACK-EYED PEA-BASMATI SALAD

Steps:

• Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the 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 a fork.
• Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.
• Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.

BLACK-EYED PEA SALAD

Steps:

• Preheat oven to 450 degrees F.
• Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
• Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
• Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE

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.

GLENDALEE'S BLACK-EYE PEA SALAD

Steps:

• Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
• Cover and refrigerate for at least 1 hour, preferably overnight.
• Toss cabbage into black-eyed pea mixture just before serving.

QUICK AND EASY BLACK EYED PEA SALAD

Steps:

• Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
• Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
• Cover and chill.

MELISSA'S BLACK-EYED PEA SALAD

Steps:

• Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
• Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
• Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

COLORFUL BLACK-EYED PEA SALAD

Steps:

• Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion. , In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.

CREAMY BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving.

BLACK-EYED PEA SALAD

Steps:

• In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
• In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
• Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
• Just before serving, add the diced tomato and stir to combine.

BLACK EYED PEA SALAD

Steps:

• Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve.
• Just before serving crush fritos.
• Add crused fritos, avocado, and catalina dressing to taste.

KATE'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
• In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

VIBRANT BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours 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.