Mediterranean Black Eyed Pea Salad Food

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 all of the salad ingredients together in a large bowl and stir to combine.
• If making the dressing, combine the vinegar, lime, sugar, and salt in a bowl. Very slowly, drizzle in the oil, whisking all the while.
• Pour dressing over the salad and toss to combine. Refrigerate at least 3-4 hours or up to overnight. Serve and enjoy.

GREEK BLACK-EYED PEAS SALAD

Steps:

• Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
• Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
• If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

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.

GREEK-STYLE BLACK EYED PEAS RECIPE

Steps:

• In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
• Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
• Finally, stir in lemon juice and parsley.
• To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

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.

VEGAN BLACK EYED PEA SALAD WITH CILANTRO

Steps:

• Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.