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.
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.
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.
Bring black-eyed peas and 6 cups water
In a saucepan, cover the black-eyed peas with water and bring
Sort and wash black-eyed peas; place in a small
Place the black-eyed peas in a 2-quart saucepan.
Add cold water to cover.
Bring to a boil over high heat.
Reduce the heat to medium and cook for 15 minutes, or until just tender.
Drain and rinse with cold water.
Drain again and place in a large bowl. Add the corn, carrots, celery, red peppers and onions to the bowl.
Sprinkle with the vinegar and toss well.
Allow to stand for at least 30 minutes at room temperature.
econds; drain and rinse with cold water.
To the bowl
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.
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.
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.
acon grease.
Drain the black-eye peas then put them
Drain black-eyed peas and rinse with cold water and drain well.
Add celery and onion.
Combine oil, vinegar, mayonnaise, salt and cayenne.
Mix well.
Pour over peas.
Stir gently.
Allow to chill before serving.
Makes 4 servings.
Gently fold in the cooled black-eyed peas.
Cover and allow
Place black-eyed peas and water in a 2-quart saucepan.
Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain and rinse under cold running water.
Place in a large bowl.
Put black-eyed peas in strainer and rinse with water to remove salt.
Chop green onions, jalapeno peppers and bell peppers; add in amounts to suit own taste.
Mix all ingredients.
Can serve hot or cold.
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.
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.