Heartyblackeyedpeasalad Recipes

HEARTY BLACK-EYED PEA SALAD

Steps:

• In a big bowl, mix together peas, ham, tomatoes, onions, and carrot; set aside.
• Add dressing ingredients to a krudit jar with tight fitting lid; shake well.
• Pour dressing over salad and toss to coat.
• Cover and keep in the refrigerator for at least 2 hours before serving.

MEDITERRANEAN BLACK EYED PEA SALAD

Steps:

• In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
• Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
• Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.

BLACK-EYED PEA SALAD

Steps:

• Combine the first 6 ingredients in a bowl.
• In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
• Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK-EYED PEA SALAD

Steps:

• In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
• Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
• Serve at room temperature or cover and refrigerate until ready to serve.

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.

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:

• Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
• Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
• Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
• In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
• To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
• Chill.

BLACK-EYED PEA SALAD

Steps:

• In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
• In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
• Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
• Just before serving, add the diced tomato and stir to combine.

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.