Black Eyed Peas And Arugula Salad Recipes

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 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.

BLACK-EYED PEAS AND ARUGULA SALAD

Steps:

• Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
• Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
• In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
• Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.

BLACK EYED PEA SALAD

Steps:

• Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
• Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
• Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
• In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
• To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
• Chill.

ARUGULA AND PEA SALAD

Steps:

• 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
• salted water for 3 minutes. Drain and cool.
• 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
• rows.
• 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
• and shake well. Drizzle over salad. Store any remaining dressing in the.
• refrigerator.
• To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
• chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
• reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
• vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
• a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
• tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
• refrigerator up to 6 months. Makes 11/4 cups.

MAKE-AHEAD BLACK-EYED PEA SALAD

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
• Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
• Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

BLACK-EYED PEA SALAD WITH HERBS, WALNUTS AND POMEGRANATES

Steps:

• Place peas in a medium saucepan.
• Add water to cover by 2 inches.
• Bring to a boil.
• Cook 5 minutes.
• Drain.
• Add fresh water just to cover.
• Bring to a boil.
• Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
• Drain and let cool to room temperature.
• Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
• Combine peas, purslane, parsley and arugula in a serving bowl.
• Pour dressing over them and toss well.
• Top with pomegranate seeds.

BLACK-EYED PEA SALAD

Steps:

• In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
• Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
• Serve at room temperature or cover and refrigerate until ready to serve.