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 WITH TURMERIC VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
- Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
- When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.
CONTEST-WINNING BLACK-EYED PEA SALAD
This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.
Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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
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.
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
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
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
COLD BLACK-EYED PEA SALAD
Make and share this Cold Black-Eyed Pea Salad recipe from Food.com.
Provided by Chef-Girl-R-D
Categories Beans
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Drain black-eyed peas. Rinse well with cold water and drain.
- Add celery, onion to peas.
- Whisk together oil, vinegar, mayonnaise, salt and cayenne pepper.
- Pour over black-eyed peas.
- Stir gently.
- Refridgerate several hours or overnight.
- At serving time, gently stir in tomatoes.
Nutrition Facts : Calories 69.5, Fat 2.7, SaturatedFat 0.4, Cholesterol 0.5, Sodium 259.9, Carbohydrate 8.9, Fiber 2.1, Sugar 0.6, Protein 2.9
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
COLD BLACK-EYED PEAS AND CORN
My husband raves about this! Easy to eat as a salad, but it's yummy with tortilla chips or Fritos®! It's easy to double or triple, and it's really simple to add more ingredients if you have them, like jalapenos. On its own, it's delicious!
Provided by Anne
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix black-eyed peas, corn, pimento peppers, onion, garlic, Italian dressing, coriander, and cilantro in a large bowl until well combined.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 37.5 g, Fat 2.8 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 697.4 mg, Sugar 4.6 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.
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BLACK-EYED PEA SALAD RECIPE - BON APPéTIT
From bonappetit.com
4/5 (36)Estimated Reading Time 1 minServings 8
- Whisk red and green peppers, scallions, garlic, oil, Champagne vinegar, malt vinegar, parsley, salt, and black pepper in a medium bowl. Cover and chill vinaigrette at least 4 hours and up to 12 hours.
- After beans have finished soaking, cook bacon in a large pot over medium heat, turning occasionally, until brown and fat is rendered (bacon shouldn’t be crisp), 5–7 minutes. Add beans, then carefully add broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are tender, 25–30 minutes; remove bacon. Transfer beans to a large bowl, add vinaigrette, and toss to combine. Chill, tossing occasionally, until cool, about 1 hour.
BLACK EYED PEA SALAD | THE GRACIOUS PANTRY | CLEAN EATING ...
From thegraciouspantry.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory Main Course, Side DishCalories 40 per serving
- Cook the black eyed peas to package directions. You can also cook them in an Instant Pot at high pressure for 10 minutes with a 20 minute natural release.
BLACK-EYED PEAS SALAD RECIPE - HEALTHIER STEPS
From healthiersteps.com
Ratings 2Category SaladCuisine AmericanTotal Time 35 mins
- In a large bowl, toss black-eyed peas, bell pepper, corn, tomatoes, red onion, celery and cilantro. Combine Italian dressing in a jar and mix. Pour over black-eyed peas salad.
SOUTHERN BLACK EYED PEA SALAD - THE DARING GOURMET
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SENEGALESE BLACK-EYED PEA SALAD (SALADU ÑEBBE) - COOKIE ...
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4.9/5 (11)Total Time 1 hr 15 minsCategory SaladCalories 296 per serving
- In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
- Add the black-eyed peas, scallions, bell pepper, tomato (try not to transfer the tomato juice and seeds to the salad), cucumber, and minced pepper to the bowl. Season the mixture with salt and pepper and use a big spoon to toss the salad.
- Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors. Serve chilled or at room temperature. To make this salad a main dish, serve it on top of cooked brown basmati rice and top with avocado slices.
HATTIE B'S BLACK EYED PEA SALAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.9/5 (8)Calories 289 per servingCategory Vegetables & Sides
- Add the black eyed peas to a large bowl with enough cold water to cover them by 4 inches. Refrigerate overnight (or 12 hours), then drain off the soaking liquid.
- In a large pot or Dutch oven over medium heat, cook 4 slices of bacon until it is browned (but not crisp) and the fat is rendered.
- Reduce the heat to low. Simmer, stirring occasionally, until the peas are tender, about 25 to 30minutes. Discard the bacon and drain off most of the cooking liquid.
EASY BLACK-EYED PEA SALAD {2 ... - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
Cuisine Greek, MediterraneanCategory Appetizer, Main Course, Salad, Side DishServings 4Estimated Reading Time 7 mins
- Sort the beans and remove any stones or debris. Place them in a big bowl and cover with tap water. The beans will double in size so you need enough water. Soak overnight *
- Rinse them and place them in a pot. Cover with fresh water, place the pot on the stove and bring to a boil for a few minutes. Disregard the water and rinse the beans.
- Place in the same cleaned pot with 4 cups fresh water. Add the bay leaf. Place the pot on the stove and bring to a boil. Lower the heat to a simmer. After 20 minutes season with salt and simmer for another 10 minutes. Taste a bite and give more time to soften according to your preference.
BACON AND BLACK EYED PEA SALAD - THE BUTTERED HOME
From thebutteredhome.com
4.8/5 (4)Calories 125 per servingCategory Appetizers
- Drain and rinse black eyed peas. In a small bowl, combine first 7 ingredients and whisk to combine or shake in a shaker bottle.
- In a large bowl, add peas, onion, celery, bell pepper, bacon and parsley. Mix well. Pour dressing over peas and veggies and mix well. Cover and refrigerate until ready to serve.
BLACK-EYED-PEA SALAD RECIPE - KEVIN GILLESPIE | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 35 minsServings 4
- In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain.
- Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
- Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed the bell pepper; cut into 1/4-inch dice.
- In a saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain, rinse under cold water and drain again.
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5/5 (1)Total Time 5 minsCategory SaladCalories 230 per serving
- In a separate small bowl, whisk together the rice wine vinegar, lime juice, olive oil, sugar, and salt and pepper.
- Combine vegetables and herbs then add the vinaigrette. Mix together well and let marinate up to 8 hours in the refrigerator before serving.
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5/5 (1)Total Time 15 minsCategory SaladsCalories 300 per serving
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5/5 (9)Total Time 20 minsCategory Side DishCalories 207 per serving
- Squeeze out juice from orange, lemon and lime into a non- reactive pan. Add cumin, honey,garlic,onion, oil and herbs. Whisk everything together then lightly salt and pepper to taste.Mix well to combine , adjust for seasoning. Refrigerate until ready to use.
- Drain and rinse beans from can and place in a large bowl. Repeat this process for the corn. Add diced cucumber , bell pepper , cherry tomatoes . Dice avocados and drizzle with lemon to prevent discoloration, before adding to the rest of the vegetables.
- Pour over the dressing/marinade mixture over the salad, stir to coat, cover and place in the fridge for 2 hours or more before serving. Take note to stir in occasionally.
BLACK-EYED PEA SALAD RECIPE - NICOLA KOTSONI | FOOD & WINE
From foodandwine.com
Servings 12
- In a large bowl, cover the black-eyed peas with cold water and let soak overnight. Drain and rinse the peas and transfer them to a large saucepan. Add 3 quarts of water and bring to a boil over high heat. Lower the heat to moderate and cook until tender, 30 to 35 minutes.
- Drain the peas, rinse with cold water and drain again. Transfer the peas to a large bowl and add the onion, oil and vinegar. Toss the black-eyed peas with the parsley, season with salt and white pepper and serve.
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