Best Artichoke And Black Eyed Pea Salad Recipes

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TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD



Tuna With Black-Eyed Pea and Artichoke Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings

Time 3h10m

Yield Four servings

Number Of Ingredients 21

5 ripe tomatoes, cored and cut into large chunks
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1 cup dried black-eyed peas
1/2 small onion, peeled
1 small carrot, peeled and cut into large chunks
4 sprigs fresh thyme
1 bay leaf
8 cloves garlic, peeled
3 1/2 cups water
2 teaspoons balsamic vinegar
2 teaspoons red-wine vinegar
2 tablespoons extra-virgin olive oil
16 fresh baby artichokes, trimmed, tough outer leaves discarded
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped scallions
1 teaspoon olive oil
1 8-ounce fresh tuna steak.
Kosher salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

  • To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
  • Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
  • Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
  • To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
  • Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.

ARTICHOKE AND BLACK-EYED PEA SALAD



Artichoke and Black-Eyed Pea Salad image

This is a delicious salad for summer or for a potluck-style gathering.

Provided by MTNFLOWER43

Categories     Salad     Beans

Time 1h

Yield 8

Number Of Ingredients 11

1 pound dry black-eyed peas
6 cups water
8 cups chicken broth
1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 cup thinly sliced celery
1 cup sliced radishes
½ cup sliced green onions
½ cup vegetable oil
¼ cup distilled white vinegar
3 tablespoons water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Steps:

  • Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
  • Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
  • Drizzle reserved artichoke marinade over black-eyed peas.
  • Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
  • Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
  • Pour dressing over black-eyed peas salad and toss to combine.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 36.2 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 10.8 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 1494.3 mg, Sugar 7.6 g

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The idea of a salad is so simple yet so versatile. There are endless possibilities when it comes to salad recipes. One such recipe is artichoke and black eyed pea salad. This salad is a perfect blend of flavors and textures, and it is packed with nutrients.

What are artichokes and black eyed peas?

In case you are not familiar with these two ingredients, let me tell you a little bit about them. Artichokes are a plant species that belong to the thistle family. They are commonly used in Mediterranean cuisine and are known for their nutty and delicate flavor. They are also a great source of fiber, vitamins, and minerals.

Black-eyed peas, on the other hand, are a type of legume that is commonly used in southern and soul food cuisine. They have a creamy, earthy flavor and are rich in protein, fiber, and nutrients like iron and potassium.

The health benefits of artichokes and black eyed peas

One of the best things about this salad is that it is not only delicious but also packed with nutrients. Both artichokes and black-eyed peas offer a range of health benefits. Here are some of them:

Artichokes
  • Loaded with antioxidants that protect against cell damage and inflammation
  • High in fiber, which promotes digestion and lowers cholesterol
  • Rich in vitamins and minerals like vitamin C, vitamin K, and potassium
  • May improve liver health and aid in detoxification
Black eyed peas
  • Rich in protein, which helps build and repair body tissues
  • High in fiber, which promotes satiety and regulates blood sugar levels
  • Loaded with iron, which helps transport oxygen in the body
  • May lower the risk of heart disease and certain types of cancer

How to make artichoke and black-eyed pea salad

Now that you know what artichokes and black-eyed peas are and why they are good for you, let's get into the recipe for this delicious salad. Here are the ingredients you will need:

  • 1 can of black-eyed peas, drained and rinsed
  • 1 can of artichoke hearts, drained and chopped
  • 1 small red onion, chopped
  • 1 small red bell pepper, chopped
  • 1/4 cup of chopped fresh parsley
  • 2 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine the drained black-eyed peas, chopped artichoke hearts, chopped red onion, chopped red bell pepper, and fresh parsley.
  2. In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Serve chilled and enjoy!

Conclusion

Artichoke and black-eyed pea salad is a delicious and healthy recipe that is perfect for any occasion. Whether you are having a summer barbecue or a cozy winter dinner, this salad will surely impress your guests. So next time you are looking for a new salad recipe to try, give this one a go!

Artichokes and black-eyed peas are two superfoods that are packed with essential nutrients, vitamins, and minerals. Artichokes have antioxidants and fiber, while black-eyed peas are a good source of protein, fiber, and antioxidants. Combining these two ingredients in a salad recipe is an excellent way to create a healthy and tasty meal. Here are some valuable tips to keep in mind when making artichoke and black-eyed pea salad recipes.

Choose Fresh Ingredients

The key to making a tasty salad is to start with fresh ingredients. When selecting artichokes, look for those with tight, compact leaves and a bright green color. Avoid artichokes with dry or brown patches, as they indicate that the artichoke is past its prime. When purchasing canned black-eyed peas, check the expiration date and ensure that the can is not dented or damaged. For dry black-eyed peas, make sure to soak them overnight before cooking to reduce the cooking time and improve their texture.

Preparation

Before preparing the salad, it's necessary to thoroughly wash and drain the artichokes and black-eyed peas. For fresh artichokes, it's important to remove the top and bottom part of the plant, wash them thoroughly under running water, and then remove their outer leaves until you reach the softer ones near the center. Cut off the stem, leaving about an inch attached to the base, and then cut the artichokes into quarters. For canned or thawed artichokes, rinse them under running water to remove any excess salt. For black-eyed peas, drain and rinse them under cold running water to remove any dirt or debris.

Flavor Combinations

To make a delicious artichoke and black-eyed pea salad, it's essential to enhance the flavors with spices and herbs. A classic combination is to mix artichokes and black-eyed peas with diced onions, chopped tomatoes, and a tangy vinaigrette. Other flavorful ingredients that work well in the salad include fresh herbs like parsley, basil, and chives, as well as, spices like cumin or paprika. Some people like to add cheese or meats like smoked turkey, bacon, or grilled chicken to the salad for more protein and richness.

Dressing

For an artichoke and black-eyed pea salad dressing, a simple vinaigrette is a great choice. In a small bowl, mix olive oil, vinegar, honey, salt, and pepper until well combined. You can add mustard or garlic for extra flavor. Some people prefer creamy dressings like ranch, blue cheese, or Caesar dressing. In that case, consider adding some Greek yogurt or sour cream to the mix.

Serving and Storage

Once the salad is ready, it's essential to serve it immediately or store it in the fridge until you're ready to eat. The salad can be kept in the fridge for up to three days, but it may lose its texture and taste over time. Before serving, let the salad sit at room temperature for 10-15 minutes to bring out its flavors. You can also sprinkle some additional herbs, nuts, or seeds on top of the salad for an extra crunch.
Conclusion
Making an artichoke and black-eyed pea salad is a healthy and tasty way to combine two superfoods in one dish. With the right ingredients, preparation, and flavors, you can create a salad that's bursting with flavors, rich in nutrients, and satisfying to eat. Whether you're making it as a side dish or a main meal, consider these valuable tips to enhance your artichoke and black-eyed pea salad recipe.

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