Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
Bring black-eyed peas and 6 cups water
In a medium bowl, combine salad ingredients.
Set aside.
In a jar with a tight fitting lid, combine all the dressing ingredients.
Cover and shake well.
Pour dressing over black eyed pea mixture.
Stir till well coated.
Cover and refrigerate for 1-24 hours
Serve.
Sort and wash black-eyed peas; place in a small
In a saucepan, cover the black-eyed peas with water and bring
In a medium bowl, combine the bulgur and water.
Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
Fluff the grains.
Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
Stir the soaked bulgur into the black-eyed pea mixture.
Chill the salad for at least 1 hour before serving.
Serve over a bed of lettuce or stuff into a pita.
In serving bowl, combine lime juice, vinegar, oil, cilantro, zest, sugar, salt, and garlic powder.
Stir in black-eyed peas, corn, tomatoes, and peas until well combined.
Serve at room temperature or cover and refrigerate until ready to serve.
acon grease.
Drain the black-eye peas then put them
Gently fold in the cooled black-eyed peas.
Cover and allow
Lightly mix the black-eyed peas, cherry tomatoes, onion, and salad dressing together in a salad bowl; let stand for 1 hour to blend the flavors before serving.
Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.
Pat black-eyed peas with a paper towel to remove excess water.
Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.
Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
Cover and refrigerate for at least 1 hour, preferably overnight.
Toss cabbage into black-eyed pea mixture just before serving.
Soak peas 6 hours, then cook with fresh water 45 minutes. (Optional:
Use 1 pound canned black-eyed peas, drained.) After draining black-eyed peas, add all other ingredients except dressing.
Toss well, then add dressing.
Toss lightly.
Chill. Makes about 7 cups.
add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and
Place drained black-eyed peas in a large ceramic salad bowl. Mix all liquid ingredients and spices in a separate bowl with a whisk.
Mix onion, parsley, olives and bell pepper in a third bowl. Combine everything in the ceramic bowl; toss gently.
Cover and place in refrigerator overnight.
Dissolve seasonings in oil and vinegar; stir.
Pour over black-eyed peas.
Add other ingredients.
Stir carefully.
Mix well and refrigerate.
Allow salad to marinate for several hours.
In a large bowl, mix the black-eyed peas, green onions, celery, bell pepper, pimentos, and bacon bits.
In a separate bowl, mix the sugar, red wine vinegar, olive oil, balsamic vinegar, salt, and pepper. Toss with the salad. Cover and chill at least 3 hours before serving.
Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.
Drain black-eyed peas. Rinse well with cold water and drain.
Add celery, onion to peas.
Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper.
Pour over black-eyed peas.
Stir gently.
Refridgerate several hours or overnight.
At serving time, gently stir in tomatoes.