Best 2 Artichoke And Black Eyed Pea Salad Recipes

Are you looking for a delicious and refreshing salad that is packed with flavor? If so, then look no further than artichoke and black eyed pea salad. This salad is a great way to enjoy the unique flavors of artichokes and black eyed peas, and it is also a healthy and nutritious meal. With its vibrant colors and textures, this salad is sure to be a hit at your next potluck or gathering. In this article, we will provide you with the best recipe for artichoke and black eyed pea salad, along with tips on how to make the most of this delicious dish.

Here are our top 2 tried and tested recipes!

TUNA WITH BLACK-EYED PEA AND ARTICHOKE SALAD

Tuna With Black-Eyed Pea and Artichoke Salad image

Provided by Molly O'Neill

Categories project, salads and dressings

Time 3h10m

Yield Four servings

Number Of Ingredients 21

Ingredients

5 ripe tomatoes, cored and cut into large chunks
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1 cup dried black-eyed peas
1/2 small onion, peeled
1 small carrot, peeled and cut into large chunks
4 sprigs fresh thyme
1 bay leaf
8 cloves garlic, peeled
3 1/2 cups water
2 teaspoons balsamic vinegar
2 teaspoons red-wine vinegar
2 tablespoons extra-virgin olive oil
16 fresh baby artichokes, trimmed, tough outer leaves discarded
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped scallions
1 teaspoon olive oil
1 8-ounce fresh tuna steak.
Kosher salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

To make the oil, puree the tomatoes in a food processor. Strain through a fine-mesh sieve. Place in a medium-size saucepan and simmer over low heat until reduced to 1/2 cup, about 1 hour. Strain again and let cool. Gradually whisk in the olive oil. Season with salt and pepper. Set aside.
Meanwhile, combine the black-eyed peas, onion, carrot, thyme, bay leaf, garlic and water in a medium-size saucepan and bring to a boil. Reduce the heat and simmer until the peas are tender, about 40 minutes. Drain and remove all but the peas. Place in a large bowl and toss in the vinegars and 1 tablespoon of oil. Let cool.
Preheat the oven to 400 degrees. Thinly slice the artichokes, place in a roasting pan and toss with 1 tablespoon of oil. Roast until tender, about 15 minutes. When cool, toss with the peas, along with the salt, pepper and scallions. Set aside at least 30 minutes.
To make the tuna, heat the oil in a medium-size nonstick skillet over medium-high heat. Add the tuna and saute until seared on both sides but still pink in the center, about 10 minutes. Let stand for 10 minutes. Slice thinly across the grain. Season with salt and pepper.
Shake or stir the tomato oil and drizzle it around the edge of 4 plates. Mound the salad in the center of the plates and lay the tuna over the top. Garnish with parsley and serve.

ARTICHOKE AND BLACK-EYED PEA SALAD

Artichoke and Black-Eyed Pea Salad image

This is a delicious salad for summer or for a potluck-style gathering.

Provided by MTNFLOWER43

Categories Salad Beans

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 pound dry black-eyed peas
6 cups water
8 cups chicken broth
1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
1 cup thinly sliced celery
1 cup sliced radishes
½ cup sliced green onions
½ cup vegetable oil
¼ cup distilled white vinegar
3 tablespoons water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)

Steps:

Bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. Drain and return black-eyed peas to the pot.
Pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. Drain and rinse black-eyed peas; transfer to a large bowl.
Drizzle reserved artichoke marinade over black-eyed peas.
Mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
Whisk vegetable oil, white vinegar, 3 tablespoons water, and dry Italian dressing mix in a bowl.
Pour dressing over black-eyed peas salad and toss to combine.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 36.2 g, Cholesterol 5 mg, Fat 16.5 g, Fiber 10.8 g, Protein 13.3 g, SaturatedFat 2.3 g, Sodium 1494.3 mg, Sugar 7.6 g

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad. Look for fresh artichokes, black-eyed peas, and herbs.
Don't overcook the artichokes: They should be tender but still have a little bit of a bite to them.
Use a good quality olive oil: This will help to enhance the flavor of the salad.
Taste the salad as you go and adjust the seasonings as needed: You may want to add more salt, pepper, or lemon juice to taste.
Serve the salad immediately: This is when it is at its best.

Conclusion:

This artichoke and black-eyed pea salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe to try, give this one a try. You won't be disappointed!