BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
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.
BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
- In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
- Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
- Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.
VIBRANT BLACK-EYED PEA SALAD
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Appetizers Lunch Side Dishes
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.
Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
BLACK-EYED PEA/RICE SALAD
This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.
Provided by katie in the UP
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
- Bring to boil and cook 4 minutes.
- Remove from the heat, cover and let sit for 1 hour.
- Drain, then return to the saucepan with 1 cup fresh water.
- Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
- Let cool in liquid.
- Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
- Bring to a simmer, cover and cook 16 minutes.
- Remove from the heat and let cool, then fluff with fork.
- Dressing:.
- Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
- Adjust the seasoning to suit your tastes.
- Drain the peas and toss with the rice in a large bowl.
- Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.
Nutrition Facts : Calories 161.5, Fat 8.6, SaturatedFat 1.2, Sodium 174.9, Carbohydrate 19.2, Fiber 2, Sugar 4.8, Protein 2.4
MAMA'S PEA SALAD
Mama made this salad a family tradition during the holidays, and we just loved its fresh taste. Now I have the responsibility to make it and I haven't changed a thing. It just reminds me of home. Now my grown children expect it at our holidays together and it reminds them of their Gran. Enjoy!
Provided by Deena
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Combine peas, cheese, apples, sugar, and mayonnaise in a bowl. Fold together gently to mix and dissolve sugar. Chill for at least 30 minutes before serving.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 19.6 g, Cholesterol 26.7 mg, Fat 21.1 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 278.2 mg, Sugar 12.4 g
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