Salad | Camellia Brand

Marinated Lady Pea Salad

user-submission — Fri, 09 Aug 2024 22:11:35 +0000

Ingredients:

3 tablespoons whole-grain mustard
2 tablespoons white balsamic vinegar
2 teaspoons honey
1 teaspoon kosher salt
1 clove garlic, grated
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup olive oil
2 cups cooked, cooled Camellia Brand Lady Cream Peas
1 cup diced red onion
1 cup crumbled Parmesan cheese
1/2 cup fresh parsley leaves, roughly chopped
Sliced heirloom tomatoes, to serve
Garnish: fresh parsley leaves, crushed red pepper

Directions:

In a medium bowl, whisk together mustard, vinegar, honey, salt, garlic, black pepper, and red pepper. Whisk in oil in a slow, steady stream. Add cooked, cooled peas and onion, stirring until combined. Cover and refrigerate for at least 1 hour or overnight.
Stir in Parmesan and parsley. On a serving platter, arrange tomato slices. Spoon pea mixture on top of tomatoes. Garnish with additional parsley leaves and crushed red pepper, if desired.

This recipe and image are from Taste of the South magazine.

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Blackeye Pea Salad with Smoky Sorghum Dressing

user-submission — Wed, 03 Jan 2024 22:03:30 +0000

Ingredients:

BLACKEYE PEA SALAD

1 cup Camellia Brand Blackeye Peas
4 cups low-sodium vegetable stock
1 teaspoon kosher salt
1 cup fresh corn kernels (about 2 ears)
1 cup quartered cherry tomatoes
1/2 cup chopped red bell pepper
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 cup bacon, cooked and crumbled (5 to 6 slices)

SMOKY SORGHUM DRESSING

1/4 cup apple cider vinegar
2 tablespoons sorghum syrup
1 clove garlic, minced
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

Directions:

Rinse and sort peas, and place in a large bowl. Add water to cover by 2 inches. Cover bowl, and let stand overnight. Drain peas.
In a 3-quart saucepan, add peas, vegetable stock, and salt; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 2 hours or until peas are tender. Drain and rinse with cold water. Chill until ready to use.
To make dressing: In a medium bowl, mix together vinegar, sorghum, garlic, paprika, salt, and pepper. Slowly whisk in oil.
In another medium bowl, combine cooked peas, corn, tomatoes, bell pepper, celery, and onion. Toss with desired amount of dressing, and chill for at least 1 hour. Just before serving, stir in parsley and bacon.

This recipe and image are from Taste of the South magazine.

The post Blackeye Pea Salad with Smoky Sorghum Dressing first appeared on Camellia Brand.

Field Pea Caviar

user-submission — Wed, 21 Dec 2022 23:06:08 +0000

Ingredients:

½ pound Camellia Brand Field Peas, cooked
2 cups fresh multicolored corn kernels (about 3 ears)
½ cup diced red onion
½ cup diced red bell pepper
½ cup diced green bell pepper
½ cup chopped fresh green onion
¼ cup seeded and diced jalapeño
¼ cup chopped fresh cilantro
1½ teaspoons lime zest
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons kosher salt
Pita chips and sliced cucumbers, to serve

Directions:

In a large bowl, combine cooked field peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers.

This recipe and image are from Taste of the South magazine.

The post Field Pea Caviar first appeared on Camellia Brand.

Lady Pea Salad

user-submission — Wed, 21 Dec 2022 23:05:37 +0000

Ingredients:

1 (1-pound) package Camellia Brand Lady Cream Peas, rinsed and sorted
5 cups vegetable broth
4 cloves garlic
2¼ teaspoons kosher salt, divided
½ cup finely diced celery
1 cup chopped green bell pepper
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
¼ cup white wine vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons sugar
¼ teaspoon ground black pepper
Butter lettuce leaves, to serve
Garnish: fresh basil leaves, ground black pepper

Directions:

In a large pot, bring lady cream peas, broth, garlic, and 2 teaspoons salt to a boil over medium-high heat.
Reduce heat to medium-low; simmer, covered, until lady cream peas are just tender but not mushy, about 1 hour, adding more broth if needed. Drain and let cool.
In a large bowl, combine celery, bell pepper, parsley, basil, vinegar, oil, and sugar. Fold in cooled lady peas; cover and chill for at least 1 hour. Add black pepper and remaining ¼ teaspoon salt. Serve over lettuce. Garnish with basil and black pepper, if desired.

This recipe and image are from Taste of the South magazine.

The post Lady Pea Salad first appeared on Camellia Brand.

Kid-Friendly Instant Pot Pasta Fagioli

user-submission — Tue, 20 Sep 2022 16:07:56 +0000

Ingredients:

1 cup dried Camellia Brand Great Northern Beans
1 cup dried Camellia Brand Red Kidney Beans, diced
1 pound cloves mild ground Italian sausage
1 yellow onion, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth, cooled
1/2 jar Smooth Tomato Sauce
3 celery ribs, chopped
1 cup carrots, chopped
1 tablespoon kosher salt, plus more to taste
2 teaspoons Italian seasoning
2 cups cooked Dagostino Fleur de Lis Shaped Pasta
Fresh chopped basil, for garnish (optional)
Shaved Parmesan cheese, for garnish (optional)

Directions:

Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
Preheat the inner pot of an electric pressure cooker using the Sauté setting on Normal.
Add ground sausage and break up the meat with a spatula, stirring occasionally. Continue cooking until sausage is browned, about 6-8 minutes.
Add onions and garlic and continue cooking until the onions are softened and translucent, about 5 minutes more.
Drain water off soaked beans and add beans to the pressure cooker.
Add chicken broth, tomato sauce, celery, carrots, salt, and Italian seasoning.
Lock the lid of the pressure cooker in place, and set the steam vent to Seal.
Select Pressure Cook (Manual), and cook for 15 minutes on High Pressure.
Press Cancel and allow pressure to release naturally before carefully removing the lid.
Stir cooked pasta into soup.
Season to taste, and top with fresh chopped basil and Parmesan cheese, if preferred.

Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she’s not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.

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Mediterranean Bowl

Julie Koppman — Thu, 25 Aug 2022 19:42:56 +0000

Ingredients:

Prepared White Bean Hummus
Prepared Collard Greens, reheated or at room temperature
Hot cooked rice or quinoa
Grape tomatoes
Olives
Crostini or crackers
Chopped fresh parsley

Directions:

To each bowl, add equal amounts of hummus, greens, rice, grape tomatoes, and olives. Sprinkle with fresh parsley.
Serve with crostini or crackers, for dipping/spreading hummus.

The post Mediterranean Bowl first appeared on Camellia Brand.

Peas & Greens Trio Bowl

Julie Koppman — Thu, 25 Aug 2022 19:41:47 +0000

Ingredients:

Directions:

Add equal parts cowboy caviar and greens to a bowl, and serve a generous slice of cornbread alongside it.

The post Peas & Greens Trio Bowl first appeared on Camellia Brand.

Cowboy Caviar Pasta Salad

Julie Koppman — Thu, 25 Aug 2022 19:41:31 +0000

Ingredients:

Prepared, refrigerated Cowboy Caviar
Any type of pasta, cooked then cooled
Crumbled feta cheese, optional
Additional freshly chopped cilantro, optional

Directions:

Toss together equal amounts of cowboy caviar and pasta, top with a sprinkle of feta cheese and cilantro, and serve.

The post Cowboy Caviar Pasta Salad first appeared on Camellia Brand.

Zippy Lentil Salad

user-submission — Wed, 27 Apr 2022 00:16:29 +0000

Ingredients:

2 (32-ounce) containers vegetable stock
2½ tablespoons kosher salt, divided
1 (1-pound) Camellia Brand Lentils, rinsed and sorted
2 cups chopped fresh collard greens
1 red bell pepper, seeded and finely chopped
1 yellow bell pepper, seeded and finely chopped
1 orange bell pepper, seeded and finely chopped
1 cup Castelvetrano olives, chopped
½ cup red onion, finely chopped
¾ cup cucumber, seeded and diced
1 (4-ounce) jar pimientos, drained
1 teaspoon lemon zest
¼ cup fresh lemon juice
¼ cup Champagne vinegar
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
2 tablespoons sliced fresh chives
¼ teaspoon crushed red pepper
Garnish: chopped fresh parsley

Directions:

In a medium stockpot, bring stock and 1½ tablespoons salt to a boil over medium-high heat. Add lentils and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain lentils and transfer to a large bowl. Stir in collards and let cool completely.
To bowl with cooled lentil mixture, add bell peppers, olives, red onion, cucumber, pimientos, lemon zest and juice, vinegar, oil, parsley, chives, remaining 1 tablespoon salt, and red pepper, tossing until well combined.
Cover and refrigerate until ready to serve. Garnish with parsley, if desired.

The post Zippy Lentil Salad first appeared on Camellia Brand.

Picnic Baby Limas

user-submission — Fri, 18 Jun 2021 18:59:13 +0000

Ingredients:

1/2 pound cooked Camellia baby Lima Beans (about 3 cups)
2 medium red onions, chopped, divided
2 stalks celery, chopped (about 1 cup)
1 red bell pepper
1/2 cup chopped fresh mint leaves
2 tablespoons Old Blue Honey
1/2 cup Katz Gravenstein Apple Cider Vinegar
3 tablespoons extra virgin olive oil
RGF Fine Sea Salt

Directions:

In a large pot add about 5 cups water and a teaspoon of salt to the dried baby lima beans, bring to a boil, reduce heat, and simmer until the beans are tender, about 90 minutes. Add water to keep the beans covered if needed.
While the beans are cooking, make the pickled onion and celery so they can sit for a while. Combine one chopped red onion and the celery in a heatproof bowl and pour over enough boiling water to cover. Let them sit for about 5 minutes, then drain. Mix 2 tablespoons of the honey and a teaspoon of salt with the vinegar and add to the onion-celery mix. (If your beans are already cooked, let these sit for at least 15 minutes.)
Heat a heavy skillet on medium heat to cook the other red onion with a pinch of salt in the olive oil. Cook, stirring occasionally, until the onion is deeply caramelized, at least 30 minutes. Add a little water if the onion looks like it’s burning but isn’t completely browned.
Roast the red bell pepper. If you have a gas range you can put the pepper directly on a lit burner and use tongs to turn it until the skin is mostly blackened. Or roast it whole in a 350°F oven until the skin is beginning to darken, about 30 minutes. Let cool, pull out the stem and seed core, and peel off as much of the outer skin as possible (it’s fine to leave some if it doesn’t come off easily). Chop into roughly ½ inch pieces. Save as much of the liquid from the pan as possible; a few seeds are okay, too.
Use a large bowl to combine the cooked lima beans, the caramelized onions (and any oil from cooking them), and the roasted red pepper, along with any of its cooking liquid. Drain and reserve about half of the vinegar-honey mix (save it for salads) from the pickled onion and celery, then add the vegetables. Add the chopped mint, mix well, taste, and add salt if needed. Serve at room temperature.

Jim Dixon is the founder of wellspentmarket.com and a recovering food writer who likes to cook and eat. Jim needs an endless supply of good olive oil.

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Potato Salad with Chickpea Aquafaba Mayo

Amanda Ladner — Mon, 20 Jul 2020 13:15:16 +0000

Ingredients:

Aquafaba Mayonnaise:

3 tablespoons Traditional Chickpea (Garbanzo) Aquafaba or Any Bean Aquafaba (use a light-colored bean)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1/3 teaspoon sea salt
1 cup safflower oil

Potato Salad:

3/4 pound (about 5 or 6) small red potatoes
1 tablespoon rice wine vinegar (seasoned)
1/2 cup chickpea (garbanzo) aquafaba mayonnaise
3 tablespoons whole grain mustard
1/2 cup finely diced scallions or scapes
1/4 cup diced basil
1 hard-boiled egg , peeled and rough chopped (optional)
1 teaspoon Hungarian paprika, for garnish

Directions:

Make Aquafaba Mayonnaise:

Combine aquafaba, mustard, vinegar, pepper and salt in a small mason jar (or the jar that often comes with an immersion blender).
Add oil on top and allow to sit and separate for at least 2 minutes.
Using an immersion blender placed all the way down toward the bottom of the jar, blend for 25 seconds, or until you see the mayonnaise beginning to fluff up and form.
Slowly raise the immersion blender to the top of the jar until the mixture is consistent (like mayonnaise).
Turn off the immersion blender before removing it from the jar.

Make Potato Salad:

Clean and trim potatoes, keeping skins but removing any eyes. In a medium pot, place potatoes, cover with water, salt the water liberally and bring to a boil. Cook until fork-tender, about 15 minutes.
Remove potatoes from water and set aside to cool; drizzle them with vinegar.
Chop cooled potatoes into ¼-inch pieces.
Place potatoes, aquafaba mayo, mustard, scallions and basil in a medium bowl and mix until combined. Fold in chopped egg, if desired.
Garnish with paprika and serve immediately. (Potato salad can be covered and stored in refrigerator for up to 3 days.)

The post Potato Salad with Chickpea Aquafaba Mayo first appeared on Camellia Brand.

Garbanzo Summer Salad with Feta and Shrimp

user-submission — Thu, 02 Jul 2020 19:47:03 +0000

Ingredients:

1 (1-pound) Camellia Brand Garbanzo Beans, cooked and rinsed (see cooking instructions below)
1o cups water
2 ears corn, kernels removed
2 cups multi-colored cherry and grape tomatoes , halved or quartered
2 whole Persian cucumbers, diced
1 lime, juiced
3 tablespoons olive oil
1/2 cup Kalamata olives, pitted and chopped
salt and pepper, to taste
1 pound shrimp, peeled and deveined, with tails attached
1 tablespoon paprika
2 tablespoons olive oil, more for sauteeing
zest and juice of 1 lemon
2 garlic cloves, minced
8 ounces feta, crumbled
1/3 cup dill, chopped

Directions:

To a large heavy bottomed pot add garbanzos and water. Cover with a lid. Bring the water to a boil, which will take about 10 minutes, lower the heat and cook for about 2 hours on medium low heat until the garbanzos are tender. Drain the garbanzos and refrigerate until completely cold. You’ll only need 4 cups of cooked garbanzos for this salad: freeze the rest or turn into hummus!
In a large bowl combine 4 cups of cooked garbanzos with corn, cucumbers, tomatoes, olives, lime juice, and olive oil. Season with salt and pepper, and refrigerate while you are working on the shrimp.
In a medium bowl mix shrimp with paprika, olive oil, zest and juice of 1 lemon, and minced garlic cloves. Let stand for 10 minutes.
Heat a large skillet on medium heat. Pour enough olive oil to thinly cover the bottom of the skillet and saute shrimp in a single layer for 2 minutes on each side or until the shrimp is opaque all the way through. Lightly season with salt. Depending on the size of your skillet, you may have to do this step in several batches.
Just before serving, add feta and dill to the salad. Divide the salad into 4 bowls and top with shrimp.

Olga Berman is constantly creating recipes in her head and in her kitchen inspired by a childhood in Russia and travels through the US and abroad. Mango & Tomato is where she shares her love of food and nothing makes her happier than when readers create her recipes to rave reviews.

The post Garbanzo Summer Salad with Feta and Shrimp first appeared on Camellia Brand.

Bedazzled Lady Cream Peas

user-submission — Sat, 14 Mar 2020 10:34:55 +0000

Ingredients:

2 cups Camellia Lady Cream Peas or Camellia Blackeye Peas
2 handfuls sunflower sprouts
1/2 cup feta cheese, crumbled
½ cup green onions, chopped
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup fresh dill leaves, chopped
1/4 cup fresh pomegranate seeds
3 tablespoons lemon juice, freshly squeezed
3 tablespoons red wine vinegar
1 teaspoon honey, preferably raw
1 pinch kosher salt
1 pinch crushed red pepper

Directions:

Rinse dried peas, then add peas and fresh water (enough to cover peas by 2 inches) to a large pot.
Bring to a boil over medium-high heat, then lower to a simmer and let cook for an hour, checking from time to time to make sure that peas do not stick to the bottom of the pot. Add water if needed to ensure that there is always enough water in the pot to cover the peas. After the hour, and when the peas are still firm but can be easily smashed with a fork, drain in a colander and rinse gently with cold water to keep from cooking further. Set peas aside to drain and cool completely, about 15 minutes.
Place cooled peas in a large salad bowl and add sprouts, feta, green onions, parsley, mint and dill.
In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, salt and crushed red pepper until slightly creamy. Pour over salad and toss gently.
Sprinkle pomegranate seeds on salad and serve.

Nicole Aandahl of cleansoulkitchen.com is a Virginia-based food writer and blogger who loves her garden and global soul food. Nicole participates in ‘Chef at Market’ events with Fresh Farm Markets in the DC-area and teaches private cooking classes on everything from making biscuits to gumbo.

The post Bedazzled Lady Cream Peas first appeared on Camellia Brand.

Cannellini Bean Muffaletta Salad

user-submission — Tue, 17 Jul 2018 22:24:27 +0000

Ingredients:

1 (1-pound) package Camellia Brand Cannellini Beans (or substitute Great Northern Beans)
1 (32 ounce) jar Italian Olive Salad
¼ pound Genoa salami, thinly sliced
¼ pound coppa or prosciutto, thinly sliced
¼ pound Mortadella, thinly sliced
1 cup Provolone cheese, diced

Directions:

Cook cannellini beans until just tender.
Drain, rinse and reserve.
Mix all ingredients together and refrigerate for at least an hour before serving.
Store, covered well, in the refrigerator for up to 5 days.

The post Cannellini Bean Muffaletta Salad first appeared on Camellia Brand.

Blackeye Pea Salad

user-submission — Fri, 01 Jun 2018 19:30:25 +0000

Ingredients:

4 cups cooked Camellia Brand Blackeye Peas
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon honey
¼ teaspoon red pepper flakes
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup apple cider vinegar
3/4 cup extra virgin olive oil
¼ cup diced yellow onion
¼ cup diced red bell pepper
¼ cup diced green bell pepper

Directions:

In a large bowl, combine the garlic, thyme, parsley, honey, red pepper flakes, salt, black pepper, and cider vinegar.
Slowly whisk in the olive oil. Adjust the seasoning with salt and pepper.
Add the cooked blackeye peas, diced onion, and diced red and green bell peppers.
Mix well, cover, and refrigerate for at least 4 hours before serving.

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, photography by Deborah Whitlaw Llewellyn (Pelican Publishing, 2014).

Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and GA Grown Executive Chef for the GA Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.

The post Blackeye Pea Salad first appeared on Camellia Brand.

Lady Cream Pea Caviar Pasta Salad

user-submission — Sun, 13 May 2018 19:24:30 +0000

Ingredients:

Prepared, refrigerated Lady Cream Pea Caviar
Dagostino Fleur de Lis Shaped Pasta, cooked and cooled
Crumbled feta cheese, optional
Freshly chopped cilantro, optional

Directions:

Toss together equal parts caviar and pasta, top with a sprinkle of feta cheese and cilantro, and serve.

The post Lady Cream Pea Caviar Pasta Salad first appeared on Camellia Brand.

Warm Asparagus, Mushroom and White Bean Salad

Aimee Bussells — Mon, 19 Feb 2018 21:38:47 +0000

Ingredients:

3 tablespoons olive oil, divided
1 bunch asparagus, cut into 2-inch pieces
1 1/2 cups sliced shiitake mushrooms
2 cloves garlic, finely chopped
1 cup cooked Camellia Brand Great Northern Beans
1 cup watercress, arugula or baby spinach
1 medium avocado, chopped
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest

Directions:

Trim ends off asparagus. Wrap asparagus in a damp paper towel, and microwave for 45 seconds. Chop into 2-inch pieces.
To a skillet over medium-high heat, add 2 tablespoons olive oil. Add mushrooms and sauté 4-5 minutes until crispy and brown, stirring occasionally.
Add another tablespoon of oil to skillet, and add chopped garlic and asparagus to the mushrooms; cook, stirring continuously for 1 minute. Remove from heat.
To a large bowl, add asparagus & mushroom mixture, cooked beans, watercress, avocado, lemon juice, and lemon zest; toss gently and serve.

The post Warm Asparagus, Mushroom and White Bean Salad first appeared on Camellia Brand.

Red Bean & Goat Cheese Mediterranean Salad

user-submission — Fri, 19 Jan 2018 22:44:44 +0000

Ingredients:

1 (1-pound) package Camellia Brand Red Kidney Beans
Water or vegetable broth to cover beans
1 bunch parsley, chopped
1 1/2 cups red grape tomatoes, halved
3 cloves garlic, minced
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
6 ounces goat cheese, crumbled

Directions:

Rinse beans in a colander. Use the 1-hour Quick Soak method.
Place soaked beans in a large pot, and cover with water or broth. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally for 1 1/2 hours, until tender, adding more water or broth as necessary.
Drain and refrigerate beans until ready to use.
In a large bowl, combine beans, parsley, tomatoes and garlic. Add olive oil, lemon juice, salt and pepper. Mix well and refrigerate until ready to serve.
Stir in crumbled goat cheese and serve on a large platter. Or, spoon into individual dishes topped with crumbled goat cheese.

Per serving: 385 calories, 15 grams fat, 5 grams saturated fat, 375 mg sodium, 44 mg carbohydrate, 12 grams fiber, 6 grams sugar (0 added sugar), 22.5 grams protein

Molly Kimball, RD, CCSD is a Sports and Lifestyle Dietician and Board Certified as a Specialist in Sports Dietetics. She’s a columnist for The Times-Picayune/NOLA.com, covering the latest trends in the nutrition and fitness industries and developed Eat Fit NOLA, a free partnership between Ochsner Health System and more than 50 New Orleans restaurants to develop and identify healthy menu items.

The post Red Bean & Goat Cheese Mediterranean Salad first appeared on Camellia Brand.

Tuna White Bean Salad

Aimee Bussells — Fri, 14 Jul 2017 16:28:42 +0000

Ingredients:

14 ounces canned tuna
3 ½ cups cooked, cooled Camellia Brand Great Northern Beans
1 medium red onion, finely chopped
1 cup grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh herbs, such as basil or parsley
Kosher salt
Pepper

Directions:

Drain the canned tuna and add to a large bowl. Add the beans and stir to combine.
Add chopped red onion and halved grape tomatoes to bowl.
In a separate small bowl, whisk together oil, vinegar, and fresh herbs, and salt and pepper to taste.
Pour over salad mixture, and toss gently. Serve with additional chopped fresh herbs.

The post Tuna White Bean Salad first appeared on Camellia Brand.

Black Bean Quinoa Salad

Aimee Bussells — Wed, 07 Jun 2017 15:16:18 +0000

Ingredients:

2 tablespoons olive oil
1 teaspoon lime zest
Juice from 1 lime
1/2 teaspoon chili powder
1 clove garlic, minced
1 1/2 cups cooked Camellia Brand Black Beans
1 cup frozen corn, thawed
1 red bell pepper, diced
1 cup chopped green onions
3 cups cooked quinoa

Directions:

To make the dressing, combine olive oil, lime zest, lime juice, chili powder, and garlic in a mason jar. Screw top on jar and shake well till mixed.
In a large bowl, combine cooked black beans, corn, bell pepper, green onions, and cooked quinoa.
Pour dressing over mixture and toss well to coat. Salt and pepper generously to taste. Toss again, and serve at room temperature or chilled.

The post Black Bean Quinoa Salad first appeared on Camellia Brand.

Red Bean Salad

user-submission — Wed, 15 Feb 2017 22:12:34 +0000

Ingredients:

1 qt cooked Camellia Brand Red Kidney Beans. Can also sub Camellia Lady Cream Peas, Camellia Large Lima Beans, or Camellia Crowder Peas
1 cup or extra virgin olive oil
1 cup scallions, chopped
1 cup cider vinegar
1 cup pickles, chopped
1 cup apples, diced
1/2 cup peanuts

Directions:

Mix all ingredients but peanuts in a bowl, marinate for at least 1 day
Garnish with peanuts and fresh herbs

The post Red Bean Salad first appeared on Camellia Brand.

Warm Wild Green Salad with Pecan Dressing

Aimee Bussells — Tue, 03 Jan 2017 16:58:55 +0000

Ingredients:

1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1/4 teaspoon salt
1/2 cup chopped pecans

Directions:

Wash greens and remove any hard stems.
Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips. Transfer sliced greens to a large glass or metal bowl and set aside.
Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet. Heat over high until mixture comes to a boil. Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens. Toss salad with tongs.
Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.

The post Warm Wild Green Salad with Pecan Dressing first appeared on Camellia Brand.

Kid-Friendly Pasta & White Bean Salad

Julie Koppman — Wed, 10 Aug 2016 16:13:19 +0000

Ingredients:

½ pound Dagostino Shell Pasta
1 cup cooked Camellia Brand Great Northern Beans or Navy (Pea) Beans
½ cup yellow and red grape tomatoes, sliced
½ cup cheddar cheese cubes
½ cup raw or cooked broccoli florets
1-2 tablespoons extra virgin olive oil
Salt & pepper to taste

Directions:

Cook pasta according to package directions. Drain and set aside to cool.
Add all ingredients to a large mixing bowl, and toss well. Season to taste.
Serve room-temperature or chilled. Makes a great, high-protein lunchbox meal!

*Note: Learn how to cook beans in advance, for use in recipes.

The post Kid-Friendly Pasta & White Bean Salad first appeared on Camellia Brand.

Pinto Bean Burrito Bowl with Avocado Cilantro Dressing

Aimee Bussells — Wed, 02 Mar 2016 19:44:52 +0000

Ingredients:

Burrito Bowl

1/2-1 cup cooked Camellia Brand Pinto Beans
Shredded Romaine lettuce
Shredded red cabbage
Frozen corn, thawed or drained, canned corn
Chopped, cooked chicken
Halved grape tomatoes
Crumbled cheese such as goat, feta or pimento cheese with jalapenos
Chopped green onions

Dressing

Half of an avocado
1/4 cup plain Greek yogurt
1/2 cup water
1 cup fresh cilantro
1 clove garlic
1 green onion, chopped
1/2 teaspoon salt
A few squeezes of lime juice
Tabasco green pepper sauce or other hot sauce, to taste

Directions:

Combine burrito bowl ingredients in desired amounts.
To make dressing, add all dressing ingredients to a food processor or blender, and pulse until smooth.
Drizzle dressing over burrito bowl and serve.

Dressing recipe adapted from Pinch of Yum.

The post Pinto Bean Burrito Bowl with Avocado Cilantro Dressing first appeared on Camellia Brand.

Cowboy Caviar with Blackeye Peas

Aimee Bussells — Thu, 21 May 2015 15:55:22 +0000

Ingredients:

DRESSING

1/3 cup red wine vinegar
4 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons salt
1 teaspoon dried oregano
Tabasco to taste

SALSA

4 cups cooked Camellia Brand Blackeye Peas
2 Roma tomatoes, diced
1 yellow bell pepper, seeded and diced
1/2 large red onion, diced
1 jalapeño pepper, seeded and finely diced
1 bunch cilantro, chopped

Directions:

Combine dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
Combine salsa ingredients in a large bowl and toss thoroughly.
Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.
Serve as a side dish or with chips as an appetizer.

The post Cowboy Caviar with Blackeye Peas first appeared on Camellia Brand.

Navy Bean Salad

Aimee Bussells — Sun, 23 Sep 2012 20:25:58 +0000

Ingredients:

1/2 pound cooked and cooled Camellia Brand Navy Beans
2/3 cup finely julienned carrots
1/2 cup finely sliced red onion
1 cup canned or fresh corn kernels
1/4 cup rice wine vinegar (or white balsamic vinegar)
2 tablespoons olive oil
2 tablespoons chopped fresh parsley (or cilantro)
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper

Directions:

Mix navy beans, carrots, red onion and corn in a bowl.
Add vinegar, olive oil, parsley, salt and pepper, and toss gently to distribute dressing.

The post Navy Bean Salad first appeared on Camellia Brand.

Curried Lentil Salad

Aimee Bussells — Fri, 03 Aug 2012 15:40:32 +0000

Ingredients:

Dressing

3/4 cup corn oil (or grapeseed oil or other light oil)
1/2 cup wine vinegar (or white balsamic)
2 tablespoons curry powder
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

Salad

1 (1-pound) package Camellia Brand Lentils
1 1/2 cups dried currants
1/3 cup capers
1 cup finely chopped red onion

Directions:

In a large bowl, whisk together all dressing ingredients and set aside.
Rinse and sort lentils.
Add lentils to a saucepan and cover with water.
Bring to a boil, then reduce heat to a low simmer. Cook for 20-30 minutes, just until tender. Add water as needed to make sure the lentils are just barely covered.
Rinse and drain well, combine with the dressing, and refrigerate overnight.
At least 2 hours before serving, add the currants, capers and onions to the lentils and mix well. Refrigerate two more hours and serve.

The post Curried Lentil Salad first appeared on Camellia Brand.

Marinated Blackeye Peas (Salada de Feijão Frade)

Aimee Bussells — Thu, 02 Aug 2012 21:53:47 +0000

Ingredients:

1 1/2 cups Camellia Brand Blackeye Peas
3 cups water
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup extra virgin olive oil
2 cloves finely chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 teaspoon marjoram
1/4 teaspoon pepper
3 hard-boiled eggs, sliced

Directions:

Rinse and sort peas.
Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until peas are tender, 50 to 60 minutes; drain.
In large bowl, mix cooked peas and remaining ingredients (except 1 hard-boiled egg). Cover and refrigerate 3 hours.
Arrange remaining sliced egg on top of mixture; sprinkle with additional cilantro and serve.

The post Marinated Blackeye Peas (Salada de Feijão Frade) first appeared on Camellia Brand.

Black & Gold Pasta Salad

Amanda Ladner — Tue, 24 Oct 2000 19:15:34 +0000

Ingredients:

Kosher Salt
1 pound Dagastino Fleur de Lis Shaped pasta
3 1/2 tablespoons olive oil, divided
4 tablespoons Creole mustard
2 cups mayonnaise
4 tablespoons red wine vinegar
2 tablespoons cane syrup
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons Cajun seasoning, plus more to taste
2 teaspoons kosher salt
1 teaspoon ground black pepper
3/4 cup finely minced shallots
1 cup yellow grape tomatoes, halved
1 cup finely chopped yellow bell pepper
1 cup finely chopped celery
3/4 cup cooked, chilled Camellia Brand Black Beans
1 (2.25-ounce) can black olives, sliced
Chilled blackened shrimp or chilled blackened chicken, cubed, optional
1/4 cup chopped fresh parsley for garnish

Directions:

Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
Drain pasta in a colander, and rinse with cool water.
Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
Chill for at least 1 hour.
Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.

The post Black & Gold Pasta Salad first appeared on Camellia Brand.