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 55m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool. Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste. When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.
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 10m Yield 8 servings. Number Of Ingredients 10 Steps:
In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.
Time 25m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Drain the peas and rinse. Combine onion, bell pepper and peas. Mix remaining ingredients together and pour over pea mixture. Cover and refrigerate for a time to blend. I have never timed how long it takes, so I’m guessing on the time. Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves. I also have added 1/4 cup sliced black olives.
Time P1DT15m Yield 8 serving(s) Number Of Ingredients 12 Steps:
In large glass bowl, combine all ingredients except garnish, stirring to mix well. If liquid does not cover peas in bowl, add a little more dressing. Marinate, covered, in refrigerator for 24 hours. Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves. Garnish with green onion tops.
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.
Time 20m Yield 12 servings. Number Of Ingredients 13 Steps:
Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.
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 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 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 15m Yield 4 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving.
Time 15m Yield 10-12 servings. Number Of Ingredients 19 Steps:
In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.
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 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.
Time 8h15m Yield 4 Number Of Ingredients 12 Steps:
Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl. Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.
