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
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
Steps:
- Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
- In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.
BLACK-EYED PEA SALAD
Lighter version of the black eyed pea salad with no oils or mayonnaise from Sunset Magazine, May 2004. Notes: Use 2 cans (15 oz. each) black-eyed peas, rinsed and drained. Or soak 1 1/2 cups dried black-eyed peas in 2 quarts water overnight, drain, then cover with water (about 2 qt.) and simmer until tender to bite, 20 to 30 minutes; drain and let cool.
Provided by Nado2003
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl.
- Peel and chop onion; rinse and drain.
- Rinse and stem tomatoes and chile; chop tomato and mince chile.
- Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
- Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
Nutrition Facts : Calories 133.2, Fat 0.9, SaturatedFat 0.2, Sodium 422.8, Carbohydrate 25.2, Fiber 5.8, Sugar 2.9, Protein 7.6
CUCUMBER & CHICK PEA SALAD
Recipe calls for chick peas, but black-eyed peas or cannelline are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne.
Provided by BakinBaby
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
- Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
- Refrigerate for at least 2 hours to allow veggies to meld.
Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 4.5, Cholesterol 16.7, Sodium 582.4, Carbohydrate 30.3, Fiber 5.9, Sugar 4.1, Protein 8.7
CUCUMBER AND BLACK-EYED PEA SALAD
Make and share this Cucumber and Black-Eyed Pea Salad recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
- Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 3, Cholesterol 11.1, Sodium 360.5, Carbohydrate 14.6, Fiber 3.4, Sugar 2.8, Protein 5.7
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