Black Eyed Pea Basmati Salad Recipes

BLACK-EYED BASMATI SALAD

Steps:

• In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt. Rinse the peas, and add them to the pan. Bring to a boil over medium heat and cook for 4 minutes. Remove the pot from heat, cover and let it sit for 1 hour. Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat. Cook until the peas are al dente. Let cool.
• In a separate saucepan, add the rice, remaining 1 cup of water and the garlic. Bring to a simmer, cover and cook for 16 minutes. Let cool. Fluff the rice with a fork and set aside.
• In a glass or nonreactive bowl, add all of the ingredients and combine well. Adjust seasoning if necessary. Set aside until the salad is ready to assemble.
• Drain off any liquid from the peas and add them to a large serving bowl. Make sure the rice is separated, then add it to the peas. Stir in the red onion, red bell pepper and olives. Add the dressing and toss. Refrigerate if not using immediately.

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:

• 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.