Black Eyed Peas And Arugula Salad Food

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Steps:

• Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
• Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
• DO AHEAD: The salad can be refrigerated for up to 1 day.

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 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.

SMOKED TURKEY AND BLACK-EYED PEA SALAD

Steps:

• Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
• Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.

BLACK-EYED PEAS AND ARUGULA SALAD

Steps:

• Pick over the peas to remove any stones or dirt. Wash thoroughly and drain. Soak overnight. Drain again.
• Place the peas in a large pot and add the chicken stock to cover them. Bring to a boil, lower the heat and simmer, covered, for 30 minutes or until done. Drain. Set aside to cool.
• In a small bowl, combine the remaining ingredients, except the red onion, arugula and cabbage. Whisk to blend.
• Place the peas, onion, arugula and cabbage in a large serving bowl. Pour the dressing over them and toss well.

MASALA BLACK-EYED PEAS

Steps:

• Heat ghee in a medium-sized pot for 30 seconds on medium-low. Add onion, ginger and garlic, and cook on high heat, stirring frequently, until onions are transparent, 5 to 7 minutes.
• Stir in cumin seeds, chile powder and turmeric. Add tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes break down and the oil separates, 5 to 7 minutes. (If you want your finished dish to be less saucy, cook the tomatoes a little longer.)
• Stir in black-eyed peas and bring to a boil, then reduce heat to medium and simmer 5 minutes to allow the flavors to meld. Top with green chiles, lemon juice, garam masala and cilantro, if you like. Serve with rice or roti.

BLACK-EYED PEA SALAD WITH HERBS, WALNUTS AND POMEGRANATES

Steps:

• Place peas in a medium saucepan.
• Add water to cover by 2 inches.
• Bring to a boil.
• Cook 5 minutes.
• Drain.
• Add fresh water just to cover.
• Bring to a boil.
• Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
• Drain and let cool to room temperature.
• Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
• Combine peas, purslane, parsley and arugula in a serving bowl.
• Pour dressing over them and toss well.
• Top with pomegranate seeds.

BLACK-EYED-PEA SALAD WITH HERBS, WALNUTS AND POMEGRANATES

Steps:

• Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes. Drain. Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes. Drain and cool to room temperature.
• In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper. In a serving bowl, combine the peas, arugula, parsley and purslane. Pour the dressing over the salad and toss well. Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.

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.