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Pour the vinaigrette over the hot beans and stir to combine. You can serve as is or allow to cool in the fridge before serving. Add additional salt and pepper to taste if needed. In a small bowl, mix balsamic vinegar and olive oil.
Use regular mayo and sour cream or "light" products if you prefer. We love the fresh taste of homemade cornbread, but any cornbread will work well here. This weeklong meal plan is full of ingredients that help quell inflammation, and has zero added sugar to help you feel your best. If you think you don’t like black-eyed peas, we’d love for you to give this recipe a try. Joel said he wasn’t fond of black-eyed peas…until he ate this salad. I wanted to add some fruit, and peaches kept coming to mind.
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Add ham hock or ham bone. This popular southern main dish is often served with ham. Can I serve Cornbread Salad at Thanksgiving! This salad works for any special occasion- perfect side dish to a roast turkey or ham meal. Garnish with cheese and bacon then cover and place in refrigerator. For best results, make the salad the night before you serve it.
Make it 3-4 hours ahead of time or up to overnight for your party, dinner, or potluck. Pour remaining black-eyed peas into a strainer or colander. Rinse thoroughly in warm water. Empty bag of black-eyed peas in a medium bowl. Carefully search for debris, badly damaged/stained peas. I saved the ham bone left from my Baked Ham to use in this updated recipe.
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Cook covered for minutes, stirring occasionally until the beans are tender, but not mushy. Remove from heat and drain the liquid from the beans. Place beans in a large bowl. Now about this salad. I first had black-eyed pea salad on a trip to Nashville, TN at Hattie B’s restaurant and I was hooked. I loved it so much that making it home was a must.
Melt remaining butter. Bake at 350° F for 30 to 40 minutes. This black eyed pea salad is a great make ahead option. The punchy, bright dressing works perfectly with all of the rich toppings—it's truly a salad that you won't soon forget.
Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw
Add 1 cup of chicken stock . In a small mixing bowl stir together the sour cream, mayonnaise, scallions, lime juice, remaining 1/2 teaspoon salt, and chili powder. In a medium mixing bowl, combine the tomatoes, bell pepper, cilantro, and 1/2 teaspoon salt. Stir in ground beef mixture, peas, and remaining ingredients; pour into a lightly greased 11x7 inch baking dish. I much prefer the flavor and texture of making this salad from dried peas so by cooking them from scratch you get a much better finished product. It’s worth the extra effort, I promise!
Layer ½ peas and ½ corn next. Then layer ½ of cheese and ½ bacon. Chop the veggies then drain on paper towels if tomatoes are very juicy. Layer ½ on top of cornbread.
I love cooking, and went to cookery school. I clean when I'm tired and I bake when I'm hungover. I have an excellent memory for random things, and a terrible one for practical.
The dumplings cook up right in the pot of beans and give that rustic homemade meal just a little more sustenance. All in all, I’ll be making this again soon. And not just as a New Years friendly dish. Add sausage and onion, chilies, corn, cheese and black-eyed peas. This Black Eyed Pea Salad with Italian Dressing is a party favorite because of how easy it is to make! I also love that it's one of those dishes that tastes better when you make it ahead.
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