Time 30m Yield 6 Number Of Ingredients 11 Steps:
- Toss together black-eyed peas, bell pepper, onion, jalapeño, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture. 2. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.
Time 8h15m Yield 4 to 5 servings Number Of Ingredients 12 Steps:
In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions. In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t
Yield serving (3/4-cup) Number Of Ingredients 11 Steps:
- Toss together black-eyed peas, bell pepper, onion, jalapeño, and garlic in large bowl. Toss avocado with lemon juice in separate bowl. Add avocado to black-eyed pea mixture. 2. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Add black-eyed pea mixture, and toss to mix.
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 20m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl. Toss avocado with lemon juice in a seperate bowl. Then add the avocado to the black-eyed pea mixture. Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado. Toss black-eyed pea mixture with Szechuan sauce dressing.
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 1h15m Yield Serves four to six Number Of Ingredients 13 Steps:
Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature. If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Yield Serves 10; 1/2 cup per serving Number Of Ingredients 9 Steps:
In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving. Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor. (Per serving) Calories: 131 Total fat: 1.5g Saturated: 0.0g Trans: 0.0g Polyunsaturated: 0.5g Monounsaturated: 1.0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 22g Fiber: 5g Sugars: 5g Protein: 7g Calcium: 43mg Potassium: 327mg 1 1/2 starch 1/2 very lean meat
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 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 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.
More about “szechuan black eyed pea salad recipes”
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.
