Szechuan Black Eyed Pea Salad Recipes
BLACK-EYED PEA SALAD
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
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
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
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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