Sylvias 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.

SPICY BLACK-EYED PEA SALAD

Steps:

• Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

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

Steps:

• In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
• In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.

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.

BLACK-EYED PEA SALAD

Steps:

• Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
• Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

BLACKENED TILAPIA WITH BLACK-EYED PEA SALAD

Steps:

• Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
• Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don't toss.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
• Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
• Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams

BLACK EYED PEA SALAD

Steps:

• Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve.
• Just before serving crush fritos.
• Add crused fritos, avocado, and catalina dressing to taste.

BLACK-EYED PEA SALAD

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

VIBRANT BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.