Piyaz Turkish Black Eyed Pea Salad Recipes

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PIYAZ - TURKISH BLACK EYED PEA SALAD

The only part in this recipe that is time consuming is the peas. If you haven't got the time to boil the peas just buy canned peas (3 cans should do it).

Provided by Nye McClelland

Categories     Beans

Time P1DT30m

Yield 4-6 serving(s)

Number Of Ingredients 11



Piyaz - Turkish Black Eyed Pea Salad image

Steps:

  • Toss all the ingredients together.
  • Marinate for a few hours or 24hrs and serve.
  • Great with barbecued salmon.

Nutrition Facts : Calories 196.6, Fat 0.9, SaturatedFat 0.1, Sodium 20.2, Carbohydrate 42.2, Fiber 8.4, Sugar 9.2, Protein 9.6

1/2 large red onions, grated or 1/2 large ground by hand with a bit of salt sprinkled on the onion
2 cups peas, soaked for 24hrs in salty water and boiled until done in the same water for soaking and drain well
4 roma tomatoes, diced
1/3 cup cilantro
2 tablespoons dill weed (dry or fresh what ever is available)
4 freshly squeezed lemons
3 tablespoons red wine vinegar
salt and black pepper
1 teaspoon ground cumin
1 1/2 teaspoons sumaq
4 -6 finely chopped garlic

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



Black-Eyed Pea Salad image

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.

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

BLACK EYED PEA SALAD

This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that is balanced by a sweet and sour vinaigrette. The salad also has crunch from a mix of iceberg lettuce and green cabbage and more earthy crunch from red radish slivers.

Provided by threeovens

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Black Eyed Pea Salad image

Steps:

  • In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with salt and pepper.
  • Combine the salad ingredients in a serving bowl, or divide among individual plates.
  • Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 246, Fat 14.5, SaturatedFat 2.1, Sodium 551, Carbohydrate 24.4, Fiber 6.2, Sugar 6.9, Protein 6.9

1/4 cup olive oil
1/4 cup ketchup
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
1/2 teaspoon celery seed
salt
fresh ground black pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1/2 head iceberg lettuce, coarsely shredded
1/4 head green cabbage, coarsely shredded
1/2 cup red radish, cut in half lengthwise then into thin halfmoons

BLACK-EYED PEA SALAD

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories     Salad     Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10



Black-Eyed Pea Salad image

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.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

PIYAZ

This is an appetizer on the menu of a restaurant here in St. Louis called Aya Sofia. It's a cold bean salad, a traditional mediterranean dish. I loved it so much that I re-created it at home. The measurements are approximate, so adjust to your own taste. Time includes refrigeration.

Provided by St. Louie Suzie

Categories     Beans

Time 1h10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 9



Piyaz image

Steps:

  • Mix all ingredients in a bowl, stirring very gently with a spoon so as not to chop up the beans. Let sit in the refrigerator for at least an hour to allow the flavors to meld.

15 ounces navy beans, drained
1/2 medium sized lemon, juice of
2 tablespoons olive oil
2 tablespoons fresh parsley, finely chopped
1 1/2 roma tomatoes, finely chopped
2 scallions, thinly sliced
1/4 cup red onion, finely chopped
1 teaspoon kosher salt
1/2 teaspoon sumac

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