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 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 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 1h Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F. Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down. Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.) Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.
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 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.
