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 15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Drain and rinse peas. Add chopped celery and onion. Combine oil, vinegar, mayonnaise, salt, and cayenne. Mix well. Pour over peas and stir gently. Allow to chill in refrigerator 4 hours or overnight. At serving time, add the diced tomato.
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 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.
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 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 “sylvias 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.
