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 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 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a medium bowl, combine the bulgur and water. Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes. Fluff the grains. Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss. Stir the soaked bulgur into the black-eyed pea mixture. Chill the salad for at least 1 hour before serving. Serve over a bed of lettuce or stuff into a pita.
Time 4h30m Yield 12 Number Of Ingredients 12 Steps:
Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl. Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables. For best flavor, refrigerate for at least 4 hours before serving.
Time 2h Yield 2-4 serving(s) Number Of Ingredients 10 Steps:
Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors. Salad tastes best at room temperature.
Time 10m Yield 8 serving(s) Number Of Ingredients 12 Steps:
In a medium bowl, combine salad ingredients. Set aside. In a jar with a tight fitting lid, combine all the dressing ingredients. Cover and shake well. Pour dressing over black eyed pea mixture. Stir till well coated. Cover and refrigerate for 1-24 hours Serve.
Time 12h10m Yield 10 Number Of Ingredients 15 Steps:
Pat black-eyed peas with a paper towel to remove excess water. Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight. Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.
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 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.
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 2h10m Yield 4 Number Of Ingredients 10 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.
Time 3h30m Yield 14 Number Of Ingredients 14 Steps:
Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
