Find Recipes Instantly! (Type the Recipe name or any Ingredient) Black-Eyed Pea Salad From: Southern Living l980 Recipes 2 (15-oz) cans black-eyed peas, drained 1/2 cup chopped red onion 1/2 cup chopped green pepper 1/2 clove garlic 1/4 cup vinegar 1/4 cup sugar 1/4 cup vegetable oil 1/2 teaspoon salt Dash of pepper Dash of hot sauce Combine first 4 ingredients; toss lightly. Combine remaining ingredients; mix well and pour over pea mixture. Cover and regrigerate at least 12 hours. Remove garlic before serving. Yield: 6 to 8 servings. Black-Eyed Pea Salad 2 2 Cans Black eyed peas, Drained 1 Bell Pepper 1 Chopped Cucumber 1 Can Olives, chopped Equal mixture of Olive Oil and Herb vinegar (garlic or basil) 1 cup Cheddar Cheese, grated Thyme, rosemary, oregano, or Italian seasoning Garlic Mix it all up and let chill for an hour. Black Eyed Pea Caviar 2 (15 ounce) cans black-eyed peas, drained 1 yellow or green pepper, finely chopped 1/2 cup roasted red peppers packed in oil, drained and finely chopped 1/2 cup minced purple onion 1/2 cup minced fresh cilantro or parsley 1/4 cup olive oil 2 cloves garlic, minced 2 tablespoons white wine vinegar 1 teaspoon ground cumin 2 teaspoons coarse-grained mustard 1/4 teaspoon salt Directions 1 COMBINE all ingredients in a medium-size bowl; stir well. Cover and chill for several hours. Serve at room temperature with pita chips. Black-Eyed Peas and Collards Casserole 1 cup dried black-eyed peas 2 1/2 cups water 2 tsp canola oil 1 small onion, chopped 1/2 green pepper, chopped 4 oz mushrooms, sliced 2 cloves garlic, minced 12 oz collards, coarsely chopped 1/2 cup tomato sauce 1/4 cup ketchup 1 tbsp molasses 3 tbsp honey 1 1/2 tsp dry mustard 1/4 cup chopped fresh parsley 2-3 drops hot-pepper sauce In a large saucepan, combine the black-eyed peas and water and let them soak overnight. When ready to cook bring the beans and the liquid to a boil over high heat. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes. Transfer the beans and liquid to a 3-quart no-stick baking dish. In saucepan addd the oil and warm over medium heat. < LI>Add the onions, green peppers and mushrooms and saute for about 5 minutes Add the garlic and collards. Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted. Preheat the oven to 350 degrees F. To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes. Black-Eyed Peas and Sausage 1lb white onions, chopped 1 bunch green onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 1/2 cups parsley, chopped 1 1/2 lbs salt pork, boiled once, cut into small pieces 1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces 1/2 lb dried blackeyed peas, boiled until half done 6c water 1 1/2 lbs rice Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 tbs olive oil. Add salt meat, sausage, black-eyed peas, and rice. Add water and bring to boil. Mix well, cover, and reduce heat to low. Cook 45 minutes. Remove cover 5-10 minutes before serving. Black-Eyed Peas and Spinach 2 teaspoons vegetable oil 6 whole cloves 6 cloves garlic, minced 1 15-oz. can low-sodium black-eyed peas 1 10-oz. package frozen chopped spinach, thawed 2 cups water 1/2 teaspoons chili powder In a medium saucepan heat the oil and add the cloves. When the cloves start to swell, add the garlic. Cook until the garlic is slightly golden brown. Add the black-eyed peas with their liquid. Squeeze the spinach dry then add it, the water, and chili powder to the black-eyed peas. Bring to a boil. Reduce heat and cook until the spinach is done, about 5 to 10 minutes. Remove and discard the cloves. Serve the spinach and its broth hot in individual bowls. Black Eyed Pea Salsa 1 cup white rice 2 cups water 2 (15 ounce) cans blackeye peas, drained 1 (10 ounce) can diced tomatoes with green chile peppers Directions 1 Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender. 2 In a large saucepan, combine rice, peas, tomatoes and chili. Stir the mixture over a medium heat until it is heated through