Best Summer Black Eyed Pea Salad Recipes

BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE

Steps:

• Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
• Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
• When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.

BLACK-EYED PEA SALAD

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.

SUMMERY BLACK-EYED PEA SALAD

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.

BLACK-EYED PEA SALAD

Steps:

• In a large bowl, stir together the peas, tomato, green onions, bell peppers, jalapeño pepper, parsley, basil, and cilantro. In a small bowl, whisk together the oil, vinegar, and salt and black pepper to taste. Pour the vinaigrette over the salad and toss to combine. Serve at room temperature or chilled.

BLACK-EYED PEA SALAD

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.

VIBRANT BLACK-EYED PEA SALAD

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.

MAKE-AHEAD BLACK-EYED PEA SALAD

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.

BLACK-EYED PEA SALAD

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.