Szechuan Black Eyed Pea Salad Recipes

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BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

Provided by duonyte

Categories     Onions

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dried black-eyed peas
2 tablespoons extra-virgin olive oil
1 medium sweet onion, finely diced
1 red bell pepper
2 large celery ribs, cut into 1/4 inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 large scallions, green parts only, thinly sliced
fresh ground black pepper
salt
Tabasco sauce, for seasoning

Steps:

  • In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
  • Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
  • Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
  • In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
  • Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
  • Season with salt, pepper and Tabasco.
  • Chill before serving (although I thought it very nice while still warm).
  • Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".

Nutrition Facts : Calories 234.3, Fat 7.5, SaturatedFat 1.1, Sodium 39, Carbohydrate 32.3, Fiber 6.7, Sugar 6.5, Protein 11.1

SZECHUAN BLACK-EYED PEA SALAD



Szechuan Black-Eyed Pea Salad image

This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister.

Provided by Enjolinfam

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans black-eyed peas, rinsed and drained
1 medium green bell pepper, chopped (1 cup)
1/2 cup red onion, chopped
1 jalapeno pepper, seeded and finely minced (2 Tbsp)
1 garlic clove, minced (1 tsp)
1 avocado, cubed (1 cup)
2 tablespoons lemon juice
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon szechuan sauce
2 teaspoons sugar

Steps:

  • Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
  • Toss avocado with lemon juice in a seperate bowl.
  • Then add the avocado to the black-eyed pea mixture.
  • Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
  • Toss black-eyed pea mixture with Szechuan sauce dressing.

Nutrition Facts : Calories 379.1, Fat 22.1, SaturatedFat 3.2, Sodium 598.9, Carbohydrate 38, Fiber 10.8, Sugar 4.3, Protein 11

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