Cold Black Eyed Pea Salad W Jalapeno Dressing 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 AND JALAPENO SALAD

Steps:

• Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

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 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.

MARINATED BLACK-EYED PEA SALAD

Steps:

• Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
• Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

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.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPEñO DRESSING

Steps:

• Mix all the ingredients in a small bowl or pie pan. Adjust the seasoning to your own taste, adding more cayenne or herbs as desired.
• If using dried peas, place them in a small pot with about 3 cups of water, half an onion stuck with 2 cloves, and a bay leaf. Bring to a boil, then reduce the heat and simmer until the peas are tender but not mushy, about 30 minutes. Drain and rinse. If you're using canned peas, drain and rinse. Combine peas with the bell pepper and scallions in a small bowl. Pour 1/2 cup Jalapeño Dressing over this mixture and marinate for at least 5 minutes (or up to 30) at room temperature, or up to 4 hours in the refrigerator.
• Use a chef's knife to trim away the rough skin and slice the celery root into fine julienne strips. Place a small saucepan with the celery root, lemon juice, salt, and water to cover over medium-high heat. Bring to a boil, drain, and set aside to cool. Meanwhile, prepare the Cornmeal Coating.
• Heat 2 inches of frying oil in a medium saucepan or deep skillet over medium-high heat. Pour the shucked oysters into a colander and rinse, checking for shells. Pat them dry with paper towels. Dredge the oysters in the coating and place on a plate. When the oil is hot (about 350°F), fry the oysters (in batches to avoid overcrowding) until golden and crisp, about 2 minutes. Use a slotted spoon to remove them from the oil; drain on paper towels.
• To serve, toss the celery root and spinach and place in a small mound on the center of each plate. Spoon black-eyed peas around the salad, and top with the fried oysters. Drizzle plate with any leftover dressing.
• Combine the garlic, 1 tablespoon jalapeños, and mustard in a blender or food processor and pulse to puree. Add the salt, hot sauce, Worcestershire sauce, sugar, and vinegar and puree until smooth. With the blender running, add the olive oil in a slow, steady stream. Transfer the mixture to a small bowl and stir in the minced shallot and remaining jalapeños.

CORNMEAL-CRUSTED OYSTER AND BLACK-EYED PEA SALAD WITH JALAPENO DRESSING

Steps:

• If using dried peas, place them in a medium bowl and cover with water; let soak overnight. Drain peas, rinse, and transfer to a small saucepan with about 3 cups water, the onion, and bay leaf. Bring to a boil over high heat, immediately reduce heat to a simmer, and cook until peas are tender but not mushy, about 30 minutes. Drain and rinse. If using canned peas, drain and rinse.
• Add peas to a small bowl, along with bell pepper and scallions, and mix together with 1/2 cup jalapeno dressing; let stand at least 5 minutes or up to 30 minutes at room temperature or up to 4 hours refrigerated.
• Place celery root, lemon juice, salt, and enough water just to cover in a medium saucepan over medium-high heat. Bring to a boil, drain, and set aside to cool.
• Fill a medium saucepan or deep skillet 2 inches high with oil. Heat oil over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Transfer oysters to a colander and rinse, checking for shells; pat dry. Dredge oysters in cornmeal coating and transfer to a plate. When oil is hot, add oysters to oil, working in batches, and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer oysters to a paper towel-lined baking sheet. Repeat process with remaining oysters.
• To serve, toss celery root and spinach together in a medium bowl; divide evenly among 4 plates; spoon black-eyes peas around salad and top with fried oysters. Drizzle with any remaining jalapeno dressing; serve immediately.

COLD BLACK-EYED PEA SALAD

Steps:

• Drain black-eyed peas. Rinse well with cold water and drain.
• Add celery, onion to peas.
• Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper.
• Pour over black-eyed peas.
• Stir gently.
• Refridgerate several hours or overnight.
• At serving time, gently stir in tomatoes.

JALAPEñO BLACK-EYED PEAS

Steps:

• Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
• Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
• Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Steps:

• In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

COLD BLACK-EYED PEA SALAD W/ JALAPENO DRESSING

Steps:

• In large saucepan, cover peas with 4" cold water.
• Add bay leaf boil over moderate heat- reduce to low and simmer, stirring occasionally, until the peas are tender-approximately 50 minutes.
• Add water if peas look dry.
• Drain in colander, rinse with cold water; discard bay leaf.
• Transfer to large bowl and toss w/ red onion.
• Combine ingredients from orange zest to black pepper.
• Whisk in olive oil.
• Add to peas and toss well.
• Cover and refrigerate.
• Just before serving, fold in the cucumber and jalapeno.