Time 10m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.
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 4h40m Yield 6 cups; 8 servings Number Of Ingredients 21 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.
Time 30m Yield 8 servings. Number Of Ingredients 10 Steps:
Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Time 3h10m Yield Four servings Number Of Ingredients 21 Steps:
To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside. Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool. Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes. To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper. Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.
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.
Time 30m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Bring a pot of water up to a rapid boil. Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer. Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water. Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan. Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn’t get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later. Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions. Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning. Remove pasta and strain. Mix pasta into vegetable mixture and give a final taste and adjust if needed. Sprinkle cheese if using on top and heat in oven or microwave if desired. This dish is also excellent cold, though I prefer it warm with some cheese melted on top.
Time 1h15m Yield 12 Number Of Ingredients 12 Steps:
Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.
More about “artichoke and black eyed pea salad recipes”
Time 15m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Combine all ingredients in a large mixing bowl. Refrigerate at least 30 minutes. This salad can be made a day ahead of time.
