Chipotle Black Eyed Pea Salad Recipes

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BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE



Black-Eyed Pea Salad with Turmeric Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
One 1-pound bag frozen black-eyed peas
1/4 cup olive oil
2 scallions, chopped, whites and greens kept separate
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
3 tablespoons red wine vinegar
4 radishes, quartered and thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
  • When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.

BLACK EYED-PEA SALAD WITH FRIED KALAMATA OLIVES AND PARSNIP



Black Eyed-Pea Salad with Fried Kalamata Olives and Parsnip image

Provided by Damaris Phillips

Categories     side-dish

Time 9h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup dried black-eyed peas
1 bay leaf
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1/2 cup kalamata olives, pitted and halved
1/2 bunch fresh parsley, chopped (about 1/4 cup)
1 parsnip, peeled and shredded
3 green onions, light and dark green parts sliced on the bias, whites reserved for another use
1 lemon, juiced

Steps:

  • The night before, pick over the peas and discard any stones. Place in a large pot or bowl, cover with water and let soak overnight. Drain and rinse.
  • Combine the peas, bay leaf, cumin and 3 cups water in a saucepan over medium-high heat and bring to a rapid simmer. Cook for 5 minutes, then reduce the heat to low and cook, uncovered, until tender, 25 to 30 minutes. If the water gets low, add more to just cover the peas. Strain the peas and remove the bay leaf.
  • Combine the cooked peas and 1/2 teaspoon salt in a medium bowl. Let stand while you fry the olives.
  • Heat the oil in a medium cast-iron skillet over medium heat until hot. Add the olives and cook until fragrant and the outsides blister, 3 to 5 minutes. Pour the olives and oil over the peas. Add the parsley, parsnip, green onions and lemon juice and toss to combine. Season to taste with freshly ground black pepper and 1/2 teaspoon salt. Refrigerate until ready to serve.

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

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.

SPICY CHIPOTLE BLACK-EYED PEAS



Spicy Chipotle Black-Eyed Peas image

A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.

Provided by Amanda

Categories     Side Dish     Beans and Peas

Time 8h20m

Yield 20

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup chopped orange bell pepper
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 teaspoon minced garlic
2 (16 ounce) packages dry black-eyed peas
4 cups water
4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
2 teaspoons liquid mesquite smoke flavoring
2 teaspoons ground cumin
½ teaspoon ground black pepper

Steps:

  • Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
  • Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 26.9 g, Fat 2.7 g, Fiber 8.2 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 170.4 mg, Sugar 4.8 g

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil, approximately, as needed to brush on peppers
1 red bell pepper, halved, stemmed and seeds removed
1 yellow bell pepper, halved, stemmed and seeds removed
1/3 cup red wine vinegar
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1 cup olive oil, preferably extra-virgin
2 (16-ounce) cans black eyed peas, drained
2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed

Steps:

  • Preheat oven to 450 degrees F.
  • Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
  • Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
  • Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

CHIPOTLE BLACK-EYED PEA SALAD



Chipotle Black-Eyed Pea Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 2 tablespoons each olive oil and white wine vinegar, 2 teaspoons whole-grain mustard and 1/2 teaspoon chipotle hot sauce; season with salt and pepper. Toss with one 15-ounce can black-eyed peas (drained and rinsed), 1 each chopped red bell pepper and celery stalk, 1/4 cup minced red onion and 2 tablespoons chopped parsley; season with more hot sauce, salt and pepper.

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