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 SALAD WITH CANADIAN BACON
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
- Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
- Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams
Nutrition Facts : Calories 160 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 480 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 11 grams, Sugar 2 grams
GREEK SALAD WITH ORZO AND BLACK-EYED PEAS
Provided by Paul Grimes
Categories Salad Olive Picnic Vegetarian Quick & Easy Low Cal High Fiber Lunch Feta Legume Healthy Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
- Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
- Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
- Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
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 PEAS & CHICKPEA SALAD
Make and share this Black Eyed Peas & Chickpea Salad recipe from Food.com.
Provided by dicentra
Categories Beans
Time 15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl beat vinegar and salt until salt is partially dissolved. Beat in oil, pepper sauce and garlic until well blended.
- Add black-eyed peas, chickpeas, pimentos and green onions. Toss to coat.
- Cover, stirring occasionally, chill several hours. Serve from lettuce lined bowl or platter.
Nutrition Facts : Calories 123.9, Fat 3.8, SaturatedFat 0.6, Sodium 525.4, Carbohydrate 17.5, Fiber 4, Sugar 0.1, Protein 5.5
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
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.
COLORFUL CHICKPEA AND BLACK BEAN SALAD
This is really more of a "chickpea compote!" I love this and make it with tons of variations. Here's the basic recipe. I serve these with toasted pita triangles brushed with olive oil and dusted with cumin and kosher salt. this is great for informal gatherings or parties when you need to bring a dish. You could easily make lots of this and I often do. Mmmm!! Add the peppers if you want--just depends on whether you like peppers! the ingredients say red and green ones, but I've added orange and yellow as well. This is an add/delete kind of recipe--keep changing it little by little as you make it!
Provided by spatchcock
Categories Black Beans
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Mix together all ingredients.
- Marinate for at least an hour--but I usually can't wait if it's just for me!
BLACK-EYED PEA AND BEAN SALAD
"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
GREEK BLACK-EYED PEAS SALAD
Black-eyed peas may not be part of the Greek New Year's tradition, as they are in the American South, but this recipe still makes a great, light dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
- Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
- If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams
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