MEDITERRANEAN BLACK EYED PEA SALAD
Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving
BLACKENED SALMON WITH SPINACH AND BLACK-EYED PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the salmon on both sides with salt, pepper and the Cajun seasoning; set aside. (If your Cajun seasoning contains salt, do not season the salmon with additional salt.) Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery starts to soften, about 4 minutes. Stir in 2 sliced scallions and the garlic; cook until softened, about 1 minute. Add the black-eyed peas and chicken broth. Cover and bring to a boil over high heat, then uncover and reduce to a simmer. Mash about 1/4 cup of the beans against the side of the pan with a wooden spoon. Simmer until the broth is thickened, 8 to 10 minutes.
- Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon olive oil all over the salmon. Add to the skillet, curved-side down; reduce the heat to medium high and cook until blackened on the bottom, 3 to 5 minutes. Flip, reduce the heat to medium and continue cooking until browned on the other side, 2 to 3 minutes for medium rare to medium.
- Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Add more salt and pepper, if needed. Divide the beans and salmon among shallow bowls. Top with the remaining sliced scallion.
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 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
BLACKEYED PEA SALAD WITH SMOKED SALMON
This is a quick salad I came up with yesterday while looking for something healthy to eat for lunch. I liked it so much I decided to post it here so others could try it out and I could get the nutritional info. on it. I've tried this both at room temp. and cold, and I preferred it room temp. Hope you like it.
Provided by zaar mate
Categories Lunch/Snacks
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Place black eyed peas, green onions, smoked salmon (drained if necessary) and brown rice in a bowl.
- In a separate bowl or measuring cup, add remaining ingredients for Dressing and whisk until creamy looking. Pour dressing over salad and toss.
Nutrition Facts : Calories 469.6, Fat 11.7, SaturatedFat 1.8, Cholesterol 6.9, Sodium 668.3, Carbohydrate 72.6, Fiber 6.3, Sugar 0.3, Protein 17.4
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.
SMOKED TURKEY AND BLACK-EYED PEA SALAD
Steps:
- Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
- Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.
Nutrition Facts : Calories 318, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 43 milligrams, Sodium 1,047 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 23 grams
BLACK-EYED PEA SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 7 to 8 servings
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
- In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.
VIBRANT BLACK-EYED PEA SALAD
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Appetizers Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
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
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