BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Provided by Carla Hall
Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
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.
BLACK-EYED PEAS VINAIGRETTE
Provided by Craig Claiborne
Categories condiments, salads and dressings
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Put peas in a bowl, and add cold water to cover to a depth of one inch above top of the peas. Soak overnight. Drain.
- Open a square of cheesecloth and add skin, bay leaves, onions, garlic, parsley sprigs, thyme and peppercorns. Bring edges of cheesecloth up, and tie into a bag.
- Put drained peas, cheesecloth bag, water, vinegar and salt in saucepan or kettle, and bring to a boil. Cook 12 to 15 minutes or until peas are tender.
- Put vinaigrette sauce into mixing bowl.
- Drain peas and add them to sauce while they are hot. Discard cheesecloth bag. Let stand until cooled to room temperature.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 4 grams
BLACK-EYED PEA VINAIGRETTE
This is the perfect dish for New Year's Day when serving those Yankees who claim they don't like black-eyed peas. It's also great for summer picnics with sliced ham, or for fall pig roasts.
Provided by Alan in SW Florida
Categories Onions
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain peas.
- Combine in a mixing bowl with onion, peppers, parsley, and dill.
- Sprinkle with equal amounts of olive oil and vinegar, until well moistened.
- Salt and pepper to taste.
- Marinate in refrigerator for several hours.
Nutrition Facts : Calories 212.4, Fat 10, SaturatedFat 1.5, Sodium 455.4, Carbohydrate 24.4, Fiber 6, Sugar 2.2, Protein 7.8
BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
- Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
- When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.
BLACK-EYED PEA VINAIGRETTE
We like to make this different and healthy salad with frozen black-eyed peas from our garden. The original recipe is from Southern Living-January 1986.
Provided by JenSmith
Categories Beans
Time 55m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sort and wash peas; place in a large Dutch oven. Add water, onion, garlic, bay leaves, salt, cumin, and marjoram; bring to a boil.
- Cover, reduce heat, and simmer 40--45 minutes or until peas are tender. Drain and let cool. Remove bay leaves.
- Add remaining ingredients to peas; toss well. Serve at room temperature.
Nutrition Facts : Calories 283.8, Fat 14.3, SaturatedFat 1.9, Sodium 478.9, Carbohydrate 29.6, Fiber 5.2, Sugar 3.8, Protein 11.1
BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
- Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
- In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
- In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.
GRILLED SHRIMP SALAD WITH BLACK EYED PEAS AND CITRUS-CHILE VINAIGRETTE
Provided by Tyler Florence
Categories appetizer
Time 1h45m
Yield 6 to 10 servings
Number Of Ingredients 34
Steps:
- To prepare the black eyed peas: Place a 2-gallon stock pot over medium heat. Drizzle with 2 tablespoons of olive oil, and add the garlic and green chile, saute until soft, about 3 minutes. Add the black eyed peas, ham hocks, bay leaves, and water. Simmer for 45 minutes until the beans are tender, stirring when you think about it. Wait until halfway through cooking to begin seasoning with salt and pepper. You want the flesh of the bean to break down a little bit so it can penetrate the inside. Drain the black eyed beans and shred the ham hocks; set them aside to cool.
- To prepare the vinaigrette: Puree the tomato, chipotle, sugar, citrus juices, and zest in a blender until smooth. Pour in 1/4 cup of olive oil and puree again until emulsified and slightly thickened.
- To prepare the shrimp: Put the butterflied shrimp in a glass bowl and add the ancho powder, lime juice, half of the cilantro, and a drizzle of olive oil; tossing to coat. Marinate for 15 minutes while heating up the grill. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the shrimp from sticking. Remove the shrimp from the marinade and season with salt and pepper. Lay the shrimp on the hot grill and cook 4 minutes on each side until charred and firm.
- To serve: Combine the black eyed peas, shredded ham hock meat, green onions, tomatoes, jalapeno, and the remaining cilantro in a large salad bowl. Add the grilled shrimp and vinaigrette; toss the salad well to incorporate all the ingredients and season with salt and pepper.
- This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
BLACK-EYED PEA BURRITOS
This black-eyed peas burrito recipe is so easy to make that you will never need to buy a packaged burrito again! Using fresh ingredients and making them yourself means you know exactly what is going into your food, you avoid preservatives and you get the nutrients from the fresh vegetables.
Provided by Heather Nauta
Categories Beans
Time 40m
Yield 6 burritos, 3 serving(s)
Number Of Ingredients 12
Steps:
- If you are using dried peas, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches.
- Gently boil them for 1 hour with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility.
- If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
- Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine.
- Spoon the mix into the middle of each tortilla, fold in both ends and roll. Place the rolls in a baking dish and put in the oven at 300 degrees F for 15-20 minute.
Nutrition Facts : Calories 600, Fat 13.7, SaturatedFat 3.2, Sodium 1491.4, Carbohydrate 100.1, Fiber 11.4, Sugar 8, Protein 20.1
WARM BLACK-EYED PEAS WITH BACON AND RED ONION VINAIGRETTE
This recipe comes from a November 1987 issue of Bon Appetit. It was featured in a "Fall Family Meals" article. Marinating time for the peas is not included in prep time.
Provided by Leslie in Texas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry bacon in heavy medium skillet until crisp.
- Remove using slotted spoon and drain on paper towels; set aside for garnish.
- Add minced onion to bacon drippings and cook over medium-high heat until just translucent, stirring constantly, about 3-4 minutes.
- Add garlic and stir 1 minute.
- Add celery seed and dill seed and stir 30 seconds.
- Blend in vinegar and honey and boil 2 minutes, stirring constantly.
- Whisk in olive oil in thin stream; remove from heat and whisk dressing until smooth.
- Pour over black-eyed peas; season to taste with salt and pepper.
- Add red onion slices and toss gently.
- Let stand at room temperature at least 1 hour.
- Arrange escarole on serving platter and mound pea salad over greens.
- Garnish with bacon and parsley and serve.
Nutrition Facts : Calories 488.3, Fat 38.2, SaturatedFat 7.4, Cholesterol 15.4, Sodium 647.7, Carbohydrate 27.6, Fiber 6.7, Sugar 3.6, Protein 10.6
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