BLACK-EYED PEA SALAD
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
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
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.
SPICY BLACK-EYED PEA SALAD
Steps:
- Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.
BLACK-EYED PEA TOMATO SALAD
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.
Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges
LEMONY BLACK-EYED PEA AND CILANTRO SALAD
This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 2h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
- Salad tastes best at room temperature.
Nutrition Facts : Calories 238, Fat 8.1, SaturatedFat 1.3, Sodium 1470.8, Carbohydrate 33.1, Fiber 8, Sugar 2.6, Protein 10.4
CUCUMBER AND BLACK-EYED PEA SALAD
Make and share this Cucumber and Black-Eyed Pea Salad recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
- Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 3, Cholesterol 11.1, Sodium 360.5, Carbohydrate 14.6, Fiber 3.4, Sugar 2.8, Protein 5.7
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 SALAD
A quick and easy recipe for Black-Eyed Pea Salad featuring Southern black-eyed peas, corn, tomatoes, and more!
Provided by Kelly Anthony
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Combine all of the salad ingredients together in a large bowl and stir to combine.
- If making the dressing, combine the vinegar, lime, sugar, and salt in a bowl. Very slowly, drizzle in the oil, whisking all the while.
- Pour dressing over the salad and toss to combine. Refrigerate at least 3-4 hours or up to overnight. Serve and enjoy.
Nutrition Facts : Calories 101 kcal, Carbohydrate 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 293 mg, Sugar 3 g, ServingSize 1 serving
BLACK-EYED PEA SALAD II
My husband loves peas and beans, but I do not like the southern way of cooking them. I came up with this recipe so we could both enjoy black-eyed peas. This salad is so rich and sweet with flavor, and all the ingredients go great together! It is even better the next day!
Provided by BIG CHEESE
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
- In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
- In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 23.7 g, Cholesterol 18.7 mg, Fat 14.3 g, Fiber 4.5 g, Protein 9.1 g, SaturatedFat 4.6 g, Sodium 739.2 mg, Sugar 7.1 g
BLACK-EYED PEAS WITH STEWED TOMATOES
Provided by Tyler Florence
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.)
- Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes.
- In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve.
BLACK-EYED PEA SALAD
This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.
Provided by Leslie in Texas
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
- Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
- In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
- Gradually pour in the olive oil while whisking the mixture together.
- Gently fold in the black-eyed-peas.
- Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.
Nutrition Facts : Calories 209.1, Fat 18.4, SaturatedFat 2.6, Sodium 391.7, Carbohydrate 10.3, Fiber 2.7, Sugar 2.7, Protein 2.8
VEGAN BLACK EYED PEA SALAD WITH CILANTRO
Steps:
- Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.
Nutrition Facts : Calories 121 calories, Carbohydrate 17 g, Fat 4.1 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 735.9 mg, Sugar 1.5 g
BLACK-EYED PEA SALAD
Steps:
- In a large bowl, stir together the peas, tomato, green onions, bell peppers, jalapeño pepper, parsley, basil, and cilantro. In a small bowl, whisk together the oil, vinegar, and salt and black pepper to taste. Pour the vinaigrette over the salad and toss to combine. Serve at room temperature or chilled.
BLACK EYED PEA SALAD
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
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
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