Southwestern Black Bean And Black Eyed Peas Salad Food

SOUTHWESTERN BLACK BEAN SALAD

Steps:

• In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
• Squeeze fresh lime juice to taste and stir in olive oil.
• Marinate in the refrigerator 30 minutes.
• Add avocado just before serving.

SOUTHWESTERN BLACK BEAN AND BLACK EYED PEAS SALAD RECIPE

Steps:

• In a large bowl, combine the dressing ingredients.
• Whisk well.
• Add remaining ingredients to bowl and stir to combine.
• Cover and refrigerate for at least 30 minutes.

SOUTHWESTERN BEAN SALAD

Steps:

• In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.

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.

SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)

Steps:

• In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)

Steps:

• Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

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

SOUTHWESTERN BLACK-EYED PEAS

Steps:

• Heat water and peas to boiling in 2 quart saucepan.
• Boil uncovered 2 minutes; reduce heat to low.
• Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
• Drain peas.
• Heat oil in same saucepan over medium heat.
• Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
• Stir in cilantro, tomato and beans.
• Cook, stirring occasionally, until hot.

BLACK-EYED PEA AND BEAN SALAD

Steps:

• In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.