Garden Fresh Black Eyed Pea Salad Food
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.
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.
GARDEN FRESH BLACK-EYED PEA SALAD
Yet another Black-eyed pea salad. I like this one because it uses things I can grow in our tough climate. When the pickle worms nail the cukes in early July I just leave 'em out & the rest is still from our garden. I use fresh frozen black-eyed peas until the fresh black eyed peas come in later in the summer. Wear gloves when seeding & mincing Habanero pepper. If using dried black eyed peas be sure to soak in water to cover for 1 hour or overnight before cooking. Allow an hour for the flavors to marry before serving at room temp - better the next day! Adapted from "Yolele! Recipes From the Heart of Senegal" by Pierre Thiam.
Provided by Busters friend
Categories Low Protein
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoons salt near the end of the cooking time. Strain and set aside to cool.
- In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoons salt and one-eighth teaspoons pepper, or to taste.
- Gradually pour in the oil while whisking the mixture together. Gently fold in the cooled black-eyed peas.
- Cover and allow to sit for 1 hour so that the flavors can develop. Serve in the lettuce leaves.
Nutrition Facts : Calories 208.7, Fat 18.4, SaturatedFat 2.6, Sodium 394.1, Carbohydrate 10.1, Fiber 2.7, Sugar 2.7, Protein 2.8
FRESH GARDEN PEA SALAD
This recipe is my version of Luby's pea salad. My daughters always ask for it at family bbq's. My british side of the family are now new fans of it, as well. I hope you enjoy it as much as we do. Fresh peas work great for this recipe. Just blanch them and then dry them well. Don't be concerned if the dressing seams skimpy at first. The salad will get moist as it sits.
Provided by MeemawB
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Drain and dry baby peas very well.
- Add cheese, tomatoes, gherkins, onions and beans to pea mixture, set aside.
- Combine mayonnaise, mustard, sugar and salt and pepper. Stir til smooth.
- Gently, fold dressing mixture into peas.
- Refrigerate, if desired, before serving. But, it isn't necessary if you are in a hurry.
- Enjoy!
Nutrition Facts : Calories 166.4, Fat 9.4, SaturatedFat 3.7, Cholesterol 18.2, Sodium 508.1, Carbohydrate 14.6, Fiber 3.6, Sugar 5.6, Protein 7
HEARTY BLACK-EYED PEA SALAD
Make and share this Hearty Black-Eyed Pea Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a big bowl, mix together peas, ham, tomatoes, onions, and carrot; set aside.
- Add dressing ingredients to a krudit jar with tight fitting lid; shake well.
- Pour dressing over salad and toss to coat.
- Cover and keep in the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 235.7, Fat 11.6, SaturatedFat 2.6, Cholesterol 21.3, Sodium 457.7, Carbohydrate 20.6, Fiber 5.1, Sugar 1.7, Protein 12.8
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.
GARDEN PEA SALAD
I have had this many times over the years at family reunions and church meals. Paula Deen even has the recipe on her site on FoodTV. Can be doubled or tripled. Simple to make, easier to love!!! Edited to add: I have now tried this with frozen peas as recommended by the reviewers! Frozen peas are the way to go. It has better flavor and texture! But again, use whatever is your preference!
Provided by Bobtail
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain the peas.
- Boil the eggs and chop.
- Chop the onion.
- Combine all the ingredients in a bowl.
- Season with salt and pepper to taste.
- Add pimento if desired.
VIBRANT BLACK-EYED PEA SALAD
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania
Provided by Taste of Home
Categories Appetizers Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
PORTUGUESE BLACK-EYED PEA SALAD (SALADA DE FEIJAO FRADE)
This salad is hearty enough to do double duty as a light summer entree. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the ingredients in a salad bowl and toss gently to mix.
- Serve at room temperature.
Nutrition Facts : Calories 235.9, Fat 13.5, SaturatedFat 2.4, Cholesterol 106, Sodium 392.1, Carbohydrate 19.6, Fiber 4.4, Sugar 1.5, Protein 9.1
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- Thinly slice the green onions. Mince the red onion. Dice the yellow pepper. Chop the cilantro. If using, chop the peach or cut the mango into bite-sized pieces. Place all the fresh ingredients and black eyed peas into a large bowl.
- In a medium bowl, whisk the apple cider vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil until thickened.
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- Add the black eyed peas, broth, water and salt to large pot and bring to a boil. Reduce to simmer. Then go to Step 2 to 3.
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