MARINATED BLACK-EYED PEA SALAD
Steps:
- Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
- Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g
BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
- Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
- When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.
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.
CREAMY BLACK-EYED PEA SALAD
A homemade dressing helps marry the flavors of this creamy salad. It is a unique contribution to a spring luncheon or barbecue buffet in the summertime. -Olive Foemmel of Chili, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving.
Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 321mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
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
MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR
Make and share this Marinated Black Eyed Pea Salad, Aka Texas Caviar recipe from Food.com.
Provided by GertieMcFlirty
Categories Beans
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In large glass bowl, combine all ingredients except garnish, stirring to mix well.
- If liquid does not cover peas in bowl, add a little more dressing.
- Marinate, covered, in refrigerator for 24 hours.
- Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
- Garnish with green onion tops.
Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4
ATHEN'S MARINATED BLACK-EYED PEAS
I got this recipe from "The Genuine Official Texas Cookbook". It's a great salad especially for get togethers.
Provided by Toni in Colorado
Categories Vegetable
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Drain the peas and rinse.
- Combine onion, bell pepper and peas.
- Mix remaining ingredients together and pour over pea mixture.
- Cover and refrigerate for a time to blend.
- I have never timed how long it takes, so I'm guessing on the time.
- Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves.
- I also have added 1/4 cup sliced black olives.
Nutrition Facts : Calories 377.6, Fat 22.8, SaturatedFat 3.1, Sodium 743.4, Carbohydrate 35.8, Fiber 6.1, Sugar 11.1, Protein 8.4
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
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- In a large saucepan, cover the black-eyed peas with 2 inches of water. Bring to a boil, cover partially and cook over moderately low heat until tender, about 20 minutes. Drain and let cool slightly.
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