BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.
BLACK-EYED PEA AND PUMPKIN SALAD
Provided by Beatriz Llamas
Categories Salad Bean Garlic Onion Tomato Bake Vegetarian Basil Bell Pepper Pumpkin Fall Vegan Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- For peas:
- Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For pumpkin:
- Preheat oven to 400°F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
- For salad:
- Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)
BLACK EYED PEA SALAD
Steps:
- Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
- In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.
BLACK-EYED PEA SALAD
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SUMMER BLACK-EYED-PEA SALAD
In this colorful salad, okra, vine-ripened tomatoes, fresh black-eyed peas, and corn are braised and served at room temperature with an oregano vinaigrette.
Provided by Martha Stewart
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Using a paring knife, score the nonstem ends of the tomatoes; place 2 tomatoes at a time in boiling water. Leave just until skins begin to pull away, 30 seconds to 1 minute. Reserving liquid, use a slotted spoon to transfer tomatoes to a bowl of ice water to stop the cooking. When cool enough to handle, gently peel off skin with your fingers. Set tomatoes aside.
- Place the corn in the same boiling water, and cook until just tender, about 3 minutes. When cool enough to handle, stand one ear of corn on a cutting board. Using a sharp knife, cut down the length of the ear, removing the corn kernels. Repeat with remaining ears of corn. Set corn kernels aside.
- Discard water in pot, and refill to 3/4-inch level with the black-eyed-pea cooking liquid or water. Add 5 sprigs oregano to the liquid along with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil. Arrange tomatoes and okra in the water; cover, and bring to just below the boiling point over medium-high heat. Keep covered; reduce heat so liquid just simmers. Cook until okra is just tender, 4 to 8 minutes; gently stir after 2 minutes so all of the okra is wet with the liquid. Do not overcook the okra. Using a slotted spoon, transfer the okra and tomatoes to a large serving platter. Discard liquid.
- In a small bowl, whisk together the vinegar, salt and pepper to taste, and the remaining 5 tablespoons olive oil. Finely chop remaining oregano, and whisk it into vinegar mixture. Arrange the corn and peas on the platter. Drizzle with the vinaigrette. Let sit at room temperature about 20 minutes; serve.
MAKE-AHEAD BLACK-EYED PEA SALAD
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
- Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
- Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 26.4 g, Fat 2.8 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 12.4 mg, Sugar 5.4 g
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
CREAMY BLACK-EYED PEA SALAD
A homemade dressing helps marry the flavors of this creamy salad. It is a unique contribution to a spring luncheon or barbecue buffet in the summertime. -Olive Foemmel of Chili, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving.
Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 321mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
BLACK-EYED PEA SALAD
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
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.
BLACK-EYED PEA, PINEAPPLE AND RED PEPPER SALAD
Categories Salad Herb Pepper No-Cook Vegetarian Quick & Easy High Fiber Pineapple Pea Bon Appétit
Yield Serves 12
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.
SUMMERY BLACK-EYED PEA SALAD
Steps:
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g
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4.4/5 (11)Estimated Reading Time 2 minsCategory SoupsCalories 1111 per serving
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- Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 400°F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
- Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
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