Black-Eyed Salad

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Big Mama has complied a collection of her best Soul Food Side Dish Recipes for you along with tips on cooking. Feel free to browse and find the recipe that's right for you. As Always if you have a recipe you would like to share email Big Mama and See your recipe Featured.

Black-Eye Pea Salad

Black Eyed Peas Salad #1

Two 15 ounce cans of black-eyed peas, rinsed & drained
1/2 cup of onions, chopped
1/2 cup of green pepper, chopped
1 small garlic clove, minced
2 tablespoons of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/2 teaspoon of salt

Combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Black Eyed Pea Salad #2

2 cups of cooked black eyed peas, drained
1 cup of tomatoes (peeled, seeded, and chopped)
1 cup of shredded carrots
1/2 cup of chopped yellow squash or zucchini
1 small onion, chopped
1/2 cup of vegetable oil
1/4 cup of cider vinegar
1 teaspoon of honey
4 drops hot pepper sauce

Combine peas, tomatoes, carrots, squash and onions in a large bowl. In a jar, with a tight fitting lid, shake together remaining ingredients. Pour over vegetables and toss to coat. Refrigerate salad several hours until well chilled. Makes 4 servings.

Black Eyed Peas Salad #3

Two 15 ounce cans of black eyed peas, rinse & drain (or pkg. dried black eyed peas, sort, soak overnight, cook until firm, but not falling apart)
1/2 cup of red onion rings
1/2 cup of green pepper, chopped
1 small clove garlic, minced
1 teaspoon of sugar
1/4 cup of vinegar
1/4 cup of vegetable oil
1/4 teaspoon of salt

Dash pepper and dash of hot pepper sauce. Combine peas, onion, green pepper, garlic. Combine other ingredients and pour over peas. Chill covered for 12 hours.

Black Eyed Peas Salad #4

2 teaspoons of Dijon-style mustard
1 1/2 teaspoons of salt
1/2 cup of olive oil
1/2 cup of lemon juice
1/4 teaspoon of black pepper, freshly ground
Two 20 ounce cans of black-eyed peas, drained
1 medium size red onion, chopped
1/2 pound of feta cheese, crumbled
2 tablespoons of chopped fresh parsley

Combine first 5 ingredients in blender or shaker and mix until smooth. Combine black-eyed peas and onion in a large bowl. Pour dressing over vegetables and toss. Refrigerate at least 1 hour (may be prepared to this point several days in advance). Just before serving, add cheese and parsley; toss.