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
skillet over medium heat for 3-4 minutes or until
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.
he cooled black-eyed peas.
Cover and allow to sit for 1
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.
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.
he black-eyed peas in a large pot of water overnight, or for
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.
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.
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.
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.
In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
Gradually pour in the olive oil while whisking the mixture together.
Gently fold in the black-eyed-peas.
Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.
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.
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.
add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and
In a large mixing bowl, stir together black-eyed peas, tomatoes, corn, green onion and jalapeno peppers.
Cover and chill for several hours.