Melissas Black Eyed Pea Salad Food

MELISSA'S BLACK-EYED PEA SALAD

Melissa's Black-Eyed Pea Salad image

Perfect for New Year's Day.

Provided by Melissa

Categories Salad Beans

Time 8h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups canned black-eyed peas, rinsed and drained
¾ cup diced green bell pepper
½ cup diced celery
½ cup diced red onion
¼ cup diced yellow onion
¼ cup vegetable oil
¼ cup white sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 29.9 g, Fat 14.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 578.2 mg, Sugar 14.7 g

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

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 PEA SALAD

Black-Eyed Pea Salad image

From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

Provided by duonyte

Categories Onions

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried black-eyed peas
2 tablespoons extra-virgin olive oil
1 medium sweet onion, finely diced
1 red bell pepper
2 large celery ribs, cut into 1/4 inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 large scallions, green parts only, thinly sliced
fresh ground black pepper
salt
Tabasco sauce, for seasoning

Steps:

In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
Season with salt, pepper and Tabasco.
Chill before serving (although I thought it very nice while still warm).
Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".

Nutrition Facts : Calories 234.3, Fat 7.5, SaturatedFat 1.1, Sodium 39, Carbohydrate 32.3, Fiber 6.7, Sugar 6.5, Protein 11.1

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