Black Eye Pea Salad Food

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.

BLACK-EYED PEA SALAD

Steps:

• In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

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.

BLACK EYED PEA SALAD

Steps:

• Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
• In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.

BLACK-EYED PEA SALAD WITH BACON

Steps:

• Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.

BLACK-EYED PEA SALAD

Steps:

• Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
• Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

SYLVIA'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
• In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t

BLACK-EYED PEA SALAD

Steps:

• In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
• In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.

BLACK-EYED PEAS SALAD

Steps:

• In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
• While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
• Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
• Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
• Chill at least 2 hours to let flavors blend; Stir well before serving.

BLACK-EYED PEA SALAD

Steps:

• In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
• Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
• In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
• Gradually pour in the olive oil while whisking the mixture together.
• Gently fold in the black-eyed-peas.
• Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.

CONTEST-WINNING BLACK-EYED PEA SALAD

Steps:

• Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.

BLACK EYED PEA SALAD

Steps:

• Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve.
• Just before serving crush fritos.
• Add crused fritos, avocado, and catalina dressing to taste.