Colorful Black Eyed Pea Salad Food
COLORFUL BLACK-EYED PEA SALAD
"This is my little spin on plain, boiled black-eyed peas," writes Susan Hinton from Morrisville, North Carolina. "I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion. , In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.
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
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
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.
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.
CORN AND BLACK-EYED PEA SALAD
This colorful side dish features corn, black-eyed peas, green peppers, and red onions, simply dressed with Pace Chunky salsa. It tastes VERY similar to some black bean and corn salsas. IT DOES FREEZE AND DEFROST just fine. There may be some extra liquid but you can just pour that right out.
Provided by Queenkungfu
Categories Corn
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
- Stir the salsa into the corn mixture until well coated.
- COVER and refrigerate the salad for 4 hours Stir the salad before serving.
Nutrition Facts : Calories 117.5, Fat 0.9, SaturatedFat 0.2, Sodium 512.9, Carbohydrate 25.1, Fiber 4.7, Sugar 2.7, Protein 5.6
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
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