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Black-Eyed-Pea Salad Recipe
This easy-to-make salad is a great side dish for summer feasts.
Photo: Aya Brackett

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Serves 4

Ingredients

  • 1 1/2 cups dried black-eyed peas
  • 1/4 cup white onion, diced
  • 1/2 cup roasted red bell pepper, diced
  • 1 Tbsp. jalapeño pepper, seeded and minced
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper

Directions

Active time: 15 minutes
Total time: 30 minutes, plus soaking overnight


In a large bowl, soak black-eyed peas overnight in 5 cups of cold water.

Drain beans. Transfer to a large saucepan and add enough fresh water to cover by 3 inches. Bring to a boil, then lower heat to a simmer and skim the foam off the top periodically. Cook until beans are soft, 20 to 30 minutes.

Drain beans and transfer to a large bowl. Add onion, red bell pepper, jalapeño pepper, parsley, and cilantro, and stir to combine. In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss to combine.

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    Farro and Black Rice with Green Garlic and Pea Shoots
    Balance the flavors of this dish by serving it with Wild Striped Bass with Tangerine .

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    Servings: Serves 6
    Ingredients
    • 6 tablespoons extra-virgin olive extra-virgin olive oil
    • 1 cup diced onion
    • 2 arbol arbol chili peppers
    • 2 bay bay leaves
    • 3/4 cup black black rice
    • 3/4 cup white white wine
    • 1 tablespoon thyme thyme leaves
    • 1 1/2 cups faro
    • 1/2 cup thin diagonally sliced green green garlic
    • 4 ounces pea shoots
    • Kosher Kosher salt and freshly ground black black pepper
    Directions
    Heat a medium saucepan over medium heat for 1 minute. Swirl in 2 tablespoons olive oil, then add 1/2 cup of the onion, one chili, and a bay leaf. Cook 3 or 4 minutes, stirring often, until onion is translucent. Add rice, and stir to coat it with oil and to toast it slightly. Pour 1/4 cup white wine into pan and reduce by half. Add 4 1/2 cups water and 1 teaspoon salt, and bring to a boil. Turn heat to low, and simmer about 40 minutes, stirring occasionally, until rice is tender but slightly al dente. When rice is almost done, stir continuously about 5 more minutes, until all the liquid has evaporated. Season with a few grindings of black pepper, then transfer rice to a baking sheet to cool. Discard the chili and bay leaf.

    Meanwhile, heat a second medium saucepan over medium heat for 1 minute. Swirl in 2 tablespoons olive oil, the remaining 1/2 cup diced onion, the thyme, and the remaining bay leaf. Cook, stirring often, 3 or 4 minutes, until onion is translucent. Add farro, and stir to coat with oil and to toast it slightly. Pour in the remaining 1/2 cup wine, and reduce by half. Add 8 cups water and 2 teaspoons salt and bring to a boil. Turn the heat to low, and simmer about 30 minutes, until the farro is tender and just cooked through. Strain the farro and transfer it to a baking sheet to cool. Discard bay leaf.

    Heat a large sauté pan over high heat for 1 minute. Slice the remaining chili thinly on the diagonal. Swirl the remaining 2 tablespoons olive oil into the pan; add green garlic, sliced chili, and 1/4 tsp. salt and sauté 2 or 3 minutes. Add farro, 1/4 tsp. salt, and a few grindings of black pepper. Cook about 5 minutes, stirring constantly with a wooden spoon, scraping the bottom of the pan as the grains crisp slightly. Stir in rice, and cook another 2 or 3 minutes. Add pea shoots, and cook until just wilted. Taste for seasoning.

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      "Dirty John" Quinoa Recipe
      In this recipe, quinoa replaces rice and combines with black-eyed peas to create a new spin on two Southern classics, dirty rice and hoppin' John, with the same great taste and stick-to-your-ribs goodness of both dishes.
      Photo: Thinkstock

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      Serves 4 to 6

      Ingredients

      • 2 teaspoons olive oil (optional)
      • 1 small yellow onion, minced
      • 2 garlic cloves, minced
      • 1 tsp. dried thyme
      • 1 cup quinoa, rinsed and drained
      • 1 cup chopped mushrooms of your choice
      • 3 cups cooked black-eyed peas or 2 (15-ounce) cans black-eyed peas, rinsed and drained
      • 1 (14.5-ounce) can diced tomatoes, drained and finely chopped
      • 1 (4-ounce) can diced mild green chiles, drained and finely chopped
      • 1 tsp. vegan Worcestershire sauce
      • 1 tsp. smoked paprika
      • 1 1/2 cups vegetable broth
      • Salt and freshly ground black pepper
      • Hot sauce, for serving

      Directions


      For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and thyme and cook for 30 seconds longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.

      Transfer the onion mixture to a 4-quart slow cooker. Add the quinoa, mushrooms, black-eyed peas, tomatoes, chiles, Worcestershire sauce, paprika, and broth. Season to taste with salt and pepper. Cover and cook on High until the quinoa is tender, about 2 hours. If your slow cooker runs "hot," check it after 1 1/2 hours.

      Taste and adjust the seasonings, if needed. Serve hot, passing the hot sauce at the table.

      From Fresh from the Vegan Slow Cooker (Harvard Common Press) by Robin Robertson.

      More Slow-Cooker Recipes

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        Evolution Carrot Salad
        This carrot salad is so quick to make and is absolutely delicious. Look out for all the different colored carrots you can get these days: yellow, purple, even white ones can make a humble salad extra cool. Either try out my different evolution suggestions, or try a few of your own ideas—use your imagination and see where it gets you.
        Evolution Carrot Salad
        Recipe from Jamie's Food Revolution by Jamie Oliver

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        Servings: Serves 4
        Ingredients
        • 4 to 5 large carrots
        • Sprigs fresh fresh mint
        • Sprigs fresh fresh cilantro or fresh fresh chives
        • Sea Sea salt
        • Freshly ground black pepper
        • 6 Tbsp. extra-virgin extra-virgin olive oil
        • 2 Tbsp. lemon juice
        • Handful mixed mixed seeds
        • 2 or 3 small clementines
        • 1 or 2 ready-to-eat ready-to-eat pappadams
        • Feta Feta or goat goat cheese
        Directions
        Peel 4 or 5 large carrots and grate them into a bowl. Pick the leaves off a few sprigs of fresh mint and cilantro and finely chop them—you can also use fresh chives. Add them to the bowl and toss with the carrots. Season with a pinch of sea salt and freshly ground black pepper. Add 6 Tbsp. of extra virgin olive oil and 2 Tbsp. of lemon juice and mix well. Serve right away, as it is, or let it start evolving...

        Put a good handful of mixed seeds into a hot, dry frying pan and toss and toast them for a minute. Once toasted, sprinkle the seeds on to your salad. Peel 2 or 3 small clementines and cut into nice thick slices. Either toss these slices into your salad, or lay a few slices on a serving platter and pile the carrot salad on top.

        Get yourself 1 or 2 ready-to-eat pappadams and break them up into small pieces. Either toss into the salad or sprinkle over the top.

        And for the full Monty, crumble over some feta or goat cheese before tucking in!

        This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). ?? Jamie Oliver, 2009.



        FROM: American Idol's Ryan Seacrest and Super Chef Jamie Oliver Team Up
        Published on March 24, 2010

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          Spinach Salad with Pomegranate Vinaigrette
          Balance the flavors of this dish by serving it over Farro and Black Rice with Green Garlic and Pea Shoots .
          Spinach Salad with Pomegranate Vinaigrette
          Created by Susan Spungen

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          Servings: Serves 8
          Ingredients
          • 2 bags (6' 'ounces each) baby baby spinach
          • 1 1/2 cups dried dried figs (about 16), quartered
          • 1/2 cup dried dried cranberries
          • 1/2 cup sliced natural natural almonds
          • 1 Granny Smith Granny Smith apple , cored and thinly sliced
          • 3 tablespoons pomegranate pomegranate juice
          • 2 tablespoons red wine red wine vinegar
          • 1 tablespoon honey
          • Salt and freshly ground black black pepper
          • 1/4 cup olive olive oil or grapeseed grapeseed oil , not extra virgin
          Directions
          Salad: Place the spinach in a large salad bowl. Top with the figs, cranberries and almonds. Cover and refrigerate until serving. Scatter on sliced apple right before serving.

          Dressing: Place pomegranate juice, vinegar, honey, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small mixing bowl. While whisking, drizzle in the oil in a steady stream until blended. Serve the salad with the dressing on the side.

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            Moroccan-Spiced Roasted Cauliflower and Carrot Salad with Chickpeas and Couscous
            A little bit of couscous is a great way to bind the spicy, lemony dressing with the roasted vegetables and chickpeas. I buy big, meaty green olives from my favorite Middle Eastern market for this salad. The olives have pits, but a good whack with the side of a chef’s knife makes them easy to remove. Enjoy the salad warm, room temperature, or chilled.
            cauliflower and carrot salad
            Photo: Jeanne Kelley

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            Serves 4


            Ingredients



            • 1 head cauliflower (about 1 pound), trimmed to 1-inch florets
            • 8 ounces carrots (about 1 small bunch), peeled and cut into 1/4-inch-thick slices
            • 3 Tbsp. extra virgin olive oil
            • 1/2 tsp. salt
            • 1/2 cup whole-wheat couscous
            • 1 (14.5-ounce) can garbanzo beans, rinsed and drained
            • 3 green onions, thinly sliced
            • 1/2 cup chopped fresh Italian parsley
            • 1/4 cup chopped fresh cilantro
            • 1/4 cup chopped pitted brine-cured green olives
            • 1/4 cup currants
            • 1/4 cup chopped toasted almonds
            • Additional Italian parsley sprigs
            • Lemon wedges
            • Moroccan-Spiced Dressing (see separate recipe)

            Directions


            Preheat the oven to 450°F. Brush a heavy large rimmed sheet pan with olive oil. In a medium bowl, toss the cauliflower and carrots with the 3 tablespoons olive oil. Spread the cauliflower mixture in a single layer on the prepared sheet pan and sprinkle with 1/4 teaspoon of salt. Roast the vegetables in the oven until browned in places and tender, stirring once, about 15 minutes.

            Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a heavy small saucepan. Remove the saucepan from the heat and whisk in the couscous. Cover and let stand 5 minutes. Fluff the couscous with a fork. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives, and currants. Whisk the Moroccan-Spiced Dressing to blend; add to the salad and mix well. Season the salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

            Sprinkle almonds over the salad and garnish with parsley sprigs. Serve with lemon wedges.

            From Salad for Dinner (Rizzoli) by Jeanne Kelley.

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