Cold Black Eyed Peas And Corn Food

COLD BLACK-EYED PEAS AND CORN

Cold Black-Eyed Peas and Corn image

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

Categories Salad Beans

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4 ounce) jar diced pimento peppers, drained
¼ onion, grated
2 cloves garlic, minced
1 tablespoon bottled Italian dressing, or to taste
½ teaspoon ground coriander
¼ teaspoon dried cilantro

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

TGI FRIDAY'S BLACK EYED PEA & CORN SALSA

Tgi Friday's Black Eyed Pea & Corn Salsa image

This is a clone recipe adaptation of the TGI Friday's recipe. Cooking time is the time it takes to refrigerate.

Provided by James Craig

Categories Sauces

Time 1h30m

Yield 7-8 cups

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans black-eyed peas
2 (15 ounce) cans canned corn niblets
1 cup diced celery
1 cup diced red bell pepper
1/3 cup diced white onion
3 tablespoons fresh cilantro
1 tablespoon minced seedless jalapeno pepper
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

Open the black eyed peas and pour into a colander in the sink.
Rinse with cold water until free from brine.
Leave in colander to completely dry.
Place remaining vegetables and herbs in a mixing bowl.
Add black eyed peas and corn and mix gently.
To Make Dressing: Combine olive oil, vinegar, honey, salt and pepper in a small mixing bowl and whip until the honey is well blended with all the other ingredients.
Pour dressing over mixture and stir with a rubber spatula.
Store salsa in a covered container.
Refrigerate and serve chilled.
Can be prepared 1 day in advance.

Nutrition Facts : Calories 257.8, Fat 5.8, SaturatedFat 0.9, Sodium 1018.5, Carbohydrate 46.7, Fiber 7.3, Sugar 9.4, Protein 9.4

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)

Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas) image

This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!

Provided by blucoat

Categories Soy/Tofu

Time 25m

Yield 6 side dish servings

Number Of Ingredients 12

Ingredients

1 1/2 cups frozen shelled edamame (8 ounces)
2 -4 tablespoons olive oil (adjust to your taste)
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black-eyed peas, drained and rinsed or 1 (15 ounce) can garbanzo beans
1/2 cup chopped red onion
2 cups thinly sliced celery or 2 cups chopped cucumbers
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

CORN AND BLACK-EYED PEA SALAD

Corn and Black-Eyed Pea Salad image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (15-ounce) can black-eyed peas, rinsed and drained
1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye)
2 cups frozen corn kernels, thawed
1 tablespoon minced garlic
1 tablespoon hot sauce
1 tablespoon Cajun seasoning
1/3 cup honey mustard dressing

Steps:

In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

BLACK-EYED PEA SALAD WITH BACON

Black-Eyed Pea Salad with Bacon image

Provided by Guy Fieri

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
6 slices cooked applewood smoked bacon, roughly chopped
4 scallions, sliced
1 medium red bell pepper, seeded and chopped
1/2 small red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.

COLD BLACK-EYED PEAS AND CORN

Cold Black-Eyed Peas and Corn image

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

Categories Bean Salads

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4 ounce) jar diced pimento peppers, drained
¼ onion, grated
2 cloves garlic, minced
1 tablespoon bottled Italian dressing, or to taste
½ teaspoon ground coriander
¼ teaspoon dried cilantro

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

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