Corn And Black Eyed Pea Salad Food
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.
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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
CORN AND BLACK-EYED PEA SALAD
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 7
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.
SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)
Provided by rmulleni
Number Of Ingredients 13
Steps:
- In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.
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.
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