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.
BLACK EYED PEAS AND GREEN BEANS
Combine black eyed peas with green beans and onions for a nice side dish loaded with protein and fiber. Don't skip the black eyed peas, they are truly underrated and actually quite delicious.
Provided by Jamie Geller
Categories Side, Vegetable Side
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large sauté pan, cook green beans in olive oil over medium-high heat for 5 to 8 minutes. Add onion and cook 8 to 10 minutes more or until onion is translucent and beans are tender. Add black-eyed peas, hot sauce, salt, chili powder, and garlic powder and stir to combine. Heat 2 to 4 minutes and serve immediately.
Nutrition Facts :
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
ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD
What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer. This is a wonderful dish to serve in the summer as...
Provided by Diane Atherton
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 16
Steps:
- 1. Whisk together first 7 ingredients; set aside.
- 2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
- 3. Refrigerate several hours or over night before serving.
- 4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy
MEDITERRANEAN BLACK EYED PEA SALAD
Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving
BLACK-EYED PEA AND BEAN SALAD
"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
GREEN BEANS, BLACK-EYED PEAS SALAD
Make and share this Green Beans, Black-Eyed Peas Salad recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Steam and drain the green beans and allow them to cool completely.
- Drain and rinse the black eyed peas.
- Combine all ingredients and mix well.
- May be served chilled.
GREEK BLACK-EYED PEAS SALAD
Black-eyed peas may not be part of the Greek New Year's tradition, as they are in the American South, but this recipe still makes a great, light dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
- Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
- If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams
BLACK-EYED PEA GREEN BEAN CASSEROLE
I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!
Provided by the80srule
Categories < 4 Hours
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
- Pour in the water and black-eyed peas, mix well. Add the seasonings.
- Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
- For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
- While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
- In a 2-qt baking dish, mix the mushroom soup and yogurt together.
- Blend the soy sauce in next.
- When the soy sauce is incorporated in the cream sauce, add the spices.
- Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
- Mix the greenbeans in too.
- Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.
Nutrition Facts : Calories 170.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 1.2, Sodium 545.9, Carbohydrate 24.2, Fiber 4, Sugar 4.7, Protein 9.1
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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