Marinated Black Eyed Pea Salad Aka Texas Caviar Food

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.

MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR

Steps:

• In large glass bowl, combine all ingredients except garnish, stirring to mix well.
• If liquid does not cover peas in bowl, add a little more dressing.
• Marinate, covered, in refrigerator for 24 hours.
• Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
• Garnish with green onion tops.

SOUTHWESTERN BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
• Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
• (Per serving)
• Calories: 131
• Total fat: 1.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 22g
• Fiber: 5g
• Sugars: 5g
• Protein: 7g
• Calcium: 43mg
• Potassium: 327mg
• 1 1/2 starch
• 1/2 very lean meat

MARINATED BLACK-EYED PEA SALAD

Steps:

• Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
• Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.