Kates Black Eyed Pea Salad Food

BLACK-EYED PEA SALAD WITH CANADIAN BACON

Steps:

• Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
• Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
• Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams

KATE'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
• In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

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.

BLACK EYED-PEA SALAD WITH FRIED KALAMATA OLIVES AND PARSNIP

Steps:

• The night before, pick over the peas and discard any stones. Place in a large pot or bowl, cover with water and let soak overnight. Drain and rinse.
• Combine the peas, bay leaf, cumin and 3 cups water in a saucepan over medium-high heat and bring to a rapid simmer. Cook for 5 minutes, then reduce the heat to low and cook, uncovered, until tender, 25 to 30 minutes. If the water gets low, add more to just cover the peas. Strain the peas and remove the bay leaf.
• Combine the cooked peas and 1/2 teaspoon salt in a medium bowl. Let stand while you fry the olives.
• Heat the oil in a medium cast-iron skillet over medium heat until hot. Add the olives and cook until fragrant and the outsides blister, 3 to 5 minutes. Pour the olives and oil over the peas. Add the parsley, parsnip, green onions and lemon juice and toss to combine. Season to taste with freshly ground black pepper and 1/2 teaspoon salt. Refrigerate until ready to serve.

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.

KATE'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
• In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

BLACK-EYED PEA SALAD

Steps:

• Combine the ingredients in a medium sized mixing bowl.
• In a separate small bowl, whisk together vinegar, oil, sugar, and salt and pepper.
• Add dressing to the salad.
• Cover with plastic wrap and marinate in the refrigerator before serving, at least 1 hour and up to 8 hours .

KATE'S BLACK-EYED PEA SALAD

Steps:

• In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
• In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.

BLACK-EYED PEA SALAD

Steps:

• Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl.
• Peel and chop onion; rinse and drain.
• Rinse and stem tomatoes and chile; chop tomato and mince chile.
• Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
• Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.

BLACK-EYED PEA SALAD

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".