Black Eyed Pea Salad With Herbs Walnuts And Pomegranates Recipes

Steps:

• Place peas in a medium saucepan.
• Add water to cover by 2 inches.
• Bring to a boil.
• Cook 5 minutes.
• Drain.
• Add fresh water just to cover.
• Bring to a boil.
• Reduce heat, cover and simmer 20-30 minutes, or until peas are tender.
• Drain and let cool to room temperature.
• Whisk oil, lemon juice, walnuts, garlic, salt and pepper together in a small bowl.
• Combine peas, purslane, parsley and arugula in a serving bowl.
• Pour dressing over them and toss well.
• Top with pomegranate seeds.

Steps:

• Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes. Drain. Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes. Drain and cool to room temperature.
• In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper. In a serving bowl, combine the peas, arugula, parsley and purslane. Pour the dressing over the salad and toss well. Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.

Steps:

• For dressing:
• Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.
• For salad:
• Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• Just before serving, mix tomatoes into salad and sprinkle with nuts.

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Steps:

• In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Steps:

• In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.