Blackeyedpeasblackbeansalsa Recipes

BLACK BEAN AND PEACH SALSA

Steps:

• Combine the beans, peaches, onion, cilantro, jalapeno and garlic in a medium bowl. Season with salt and pepper to taste. Serve with tortilla chips or spooned over grilled chicken or fish.

EASY BLACK BEAN SALSA

Steps:

• Drain tomatoes, reserving juice. Cut up tomatoes; place in a large bowl. Add juice, beans, chilies, onion, cilantro, salt and, if desired, olives; stir until combined., Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food.

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 BEAN & BLACK-EYED PEA SALSA

Steps:

• Drain peas, beans and corn.
• Place into large bowl.
• Add chopped onions, peppers, cilantro and tomatoes.
• Mix dressing ingredients separately.
• Pour over salsa and toss to combine.
• Garnish with cilantro leaves and serve with chips (the baked scooping chips are great and help with your resolution to eat healthy in the New Year).

SUMMERY BLACK-EYED PEA SALAD

Steps:

• Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
• Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
• For best flavor, refrigerate for at least 4 hours before serving.

BLACK-EYED PEA SALAD

Steps:

• In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well before serving.

NOT YOUR MAMA'S BLACK-EYED PEAS

Steps:

• Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
• Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
• Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
• Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

BLACK-EYED PEAS SALSA

Steps:

• Combine all ingredients in large bowl,mix well.
• Chill and serve with Frito Scoops or your favorite chips.

ZESTY BLACK-EYED PEA SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

THE BEST EVER BLACK BEAN SALSA

Steps:

• Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
• Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
• Pour the dressing over the vegetable mixture.
• Stir to combine.
• Chill.
• Serve as a salad or with chips.

BLACK EYED PEA SALSA

Steps:

• Chop all the vegatables.
• Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
• If served cold, refrigerate for at least an hour before serving.
• If served warm, heat up in the microwave or on the stove-top.

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

BLACK-EYED PEAS BLACK BEAN SALSA

Steps:

• Combine olive oil, granulated sugar and cider vinegar in a small saucepan. Simmer until all sugar is dissolved.
• In a large bowl, combine the remaining ingredients.
• Pour liquid mixture over bean mixture.
• Refrigerate for 24 hours.
• Drain before serving. (I use a spoon with holes and scoop out).