Beet And Black Eyed Pea Salad Recipes

BEET AND BLACK-EYED PEA SALAD

Steps:

• Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.
• Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
• Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
• Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
• Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.

BEET AND PEA SALAD

Steps:

• Dice or julienne pickled beets. Toss with peas and onion in a bowl.
• Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
• Chill to let flavors blend, about 1 hour. Serve.

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.