Beef N Black Eyed Pea Salad Food

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BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil, approximately, as needed to brush on peppers
1 red bell pepper, halved, stemmed and seeds removed
1 yellow bell pepper, halved, stemmed and seeds removed
1/3 cup red wine vinegar
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1 cup olive oil, preferably extra-virgin
2 (16-ounce) cans black eyed peas, drained
2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed

Steps:

  • Preheat oven to 450 degrees F.
  • Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
  • Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
  • Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Really light and delicious. great for summer, but i like it any season! From the Neelys on the Food Network.

Provided by Marmaduke2

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large tomatoes, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
salt & freshly ground black pepper
2 (15 ounce) cans black-eyed peas, drained

Steps:

  • Combine the first 6 ingredients in a bowl.
  • In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
  • Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 1.3, Sodium 640.4, Carbohydrate 34.3, Fiber 8.4, Sugar 3.3, Protein 10.9

BLACK EYED PEA SALAD



Black Eyed Pea Salad image

A Southern tradition. Serve over sliced tomatoes or with flat bread, if you like. From "Food and Wine" magazine.

Provided by threeovens

Categories     Beans

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dried black-eyed peas or 1 (15 ounce) can black-eyed peas, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium sweet onion, finely diced
1 red bell pepper
2 large celery ribs, cut into 1/4 inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 green onions, sliced thin (green parts only)
kosher salt & freshly ground black pepper
Tabasco sauce

Steps:

  • Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
  • Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
  • Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
  • In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
  • To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
  • Chill.

Nutrition Facts : Calories 231.1, Fat 7.5, SaturatedFat 1.1, Sodium 37.4, Carbohydrate 31.5, Fiber 6.4, Sugar 6.2, Protein 10.9

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.

Provided by PaulaG

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 celery rib, chopped
1/4 finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
2 -3 dashes Tabasco sauce
1 medium roma tomato, diced

Steps:

  • In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
  • In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
  • Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
  • Just before serving, add the diced tomato and stir to combine.

NEW ENGLAND PATRIOTS BEEF AND BLACK-EYED PEAS



New England Patriots Beef and Black-eyed Peas image

Make and share this New England Patriots Beef and Black-eyed Peas recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 12h

Yield 5 serving(s)

Number Of Ingredients 11

1 (16 ounce) package dried black-eyed peas, rinsed/picked over
1 (11 1/2 ounce) can bean with bacon soup
3 cups hot water
3 medium carrots, chopped
2 medium onions, sliced
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
3 lbs boneless beef chuck roast, trimmed of fat in 2 inch chunks
1 teaspoon hickory liquid smoke
1 (4 ounce) can diced green chilies
1 red bell pepper, chopped

Steps:

  • In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
  • Place the roast on top.
  • Press into the bean mixture to cover as much as possible.
  • Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender.
  • Increase the heat setting to High.
  • Stir in the liquid smoke, chiles, and bell pepper.
  • Cook, uncovered on High for 10-15 minutes longer.
  • Skim any excess fat from the top before serving.

Nutrition Facts : Calories 1121.5, Fat 56, SaturatedFat 22.3, Cholesterol 189.8, Sodium 953.2, Carbohydrate 77.2, Fiber 15.1, Sugar 11.7, Protein 76.9

GLENDALEE'S BLACK-EYE PEA SALAD



GlendaLee's Black-Eye Pea Salad image

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Provided by glendalee

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 10

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Steps:

  • Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  • Cover and refrigerate for at least 1 hour, preferably overnight.
  • Toss cabbage into black-eyed pea mixture just before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 30 g, Cholesterol 8.4 mg, Fat 21.3 g, Fiber 7.8 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 639.9 mg, Sugar 3.7 g

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories     Salad     Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

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.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

MARINATED BLACK-EYED PEA SALAD



Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories     Salad     Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Steps:

  • Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  • Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g

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