Time 8h10m Yield 4 to 6 servings Number Of Ingredients 11 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.
Time 10m Yield 6 servings Number Of Ingredients 12 Steps:
Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.
Time 18h25m Yield 12 Number Of Ingredients 15 Steps:
Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain. Mix bell peppers, onion, celery, and scallions with peas in a large bowl. Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat. Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.
Time 2h Yield 4 servings Number Of Ingredients 16 Steps:
Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl. Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.
Time 15m Yield 12 servings. Number Of Ingredients 14 Steps:
Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.
Time 8h30m Yield 8 Number Of Ingredients 10 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.
Time 5m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Drain black-eyed peas. Rinse well with cold water and drain. Add celery, onion to peas. Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper. Pour over black-eyed peas. Stir gently. Refridgerate several hours or overnight. At serving time, gently stir in tomatoes.
Time 10m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended. Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well. Cover and chill.
More about “beef n black eyed pea salad recipes”
Time 25m Yield 10 servings. Number Of Ingredients 13 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.
