Black Eyed Pea Balsamic Salad Recipes

BLACK-EYED PEA SALAD

This delicious black-eyed pea salad would be a great addition to many meals. The tang from the red wine and balsamic vinegar add a punch of flavor. We enjoyed the crunchy sweet bits from the peppers and the heat from the jalapenos. Bacon adds some smokiness and gives a savory flavor. We let ours chill overnight and it was...

Provided by Julie McLaughlin

Categories Other Salads

Number Of Ingredients 14

Black-Eyed Pea Salad image

Steps:

1. Mix the yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic together in a large bowl.
2. 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.
3. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.
4. Just before serving, stir in the crumbled bacon.

Ingredients

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1/2 onion, finely chopped
2 jalapenos, seeded and finely chopped
4 can(s) black-eyed peas, drained and rinsed (15 oz each)
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 c red wine vinegar
2 Tbsp balsamic vinegar
1/4 c olive oil
1/2 tsp ground cumin
1 tsp salt
1 tsp black pepper
4 slice bacon, cooked and crumbled

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

Black-Eyed Pea Salad image

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.

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

BLACK EYED PEA BALSAMIC SALAD

I got this at a farmer's market in Texas. A chef from one of the local resturants was demonstrating how to use the veggies of the season. This is a hit on New Year's day, the legend being that you eat black eyed peas on New Years day to insure health, wealth and happiness. Not so sure about the wealth, but health an happiness are great. You can use either fresh or frozen peas, but not canned and can substitue finely diced ham for the bacon. Good eating.

Provided by liral

Categories Beans

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 17

Black Eyed Pea Balsamic Salad image

Steps:

Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.
Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.
Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.

Nutrition Facts : Calories 266.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 12.9, Sodium 2788.8, Carbohydrate 20.2, Fiber 3.8, Sugar 6.5, Protein 6.7

Ingredients

2 quarts water
2 tablespoons salt
1 lb black-eyed peas, fresh
1/4 lb minced bacon
1 tablespoon minced garlic
1 cup red onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup zucchini, diced
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons basil
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
2 tablespoons mustard, wholegrain
4 tablespoons olive oil
salt and pepper

BLACK-EYED PEA SALAD

This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.

Provided by PaulaG

Categories Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Black-Eyed Pea Salad image

Steps:

In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
Just before serving, add the diced tomato and stir to combine.

Ingredients

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 celery rib, chopped
1/4 finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
2 -3 dashes Tabasco sauce
1 medium roma tomato, diced

MARINATED BLACK-EYED PEA SALAD

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories Salad Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

Marinated Black-Eyed Pea Salad image

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

Ingredients

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

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

Vibrant Black-Eyed Pea Salad image

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

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

More about "black eyed pea balsamic salad recipes"

MEDITERRANEAN BLACK EYED PEA SALAD RECIPE

Web Jan 8, 2021 Salad Ingredients 15 ounce can black eyed peas, drained and rinsed 6 ounces grape tomatoes, chopped 1 English cucumber, …
From themediterraneandish.com
5/5 (40)
Total Time 15 mins
Category Salad
Calories 190 per serving

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.

Black Eyed Pea Balsamic Salad Recipes

BLACK-EYED PEA SALAD

BLACK-EYED PEA SALAD

BLACK EYED PEA BALSAMIC SALAD

BLACK-EYED PEA SALAD

This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.

MARINATED BLACK-EYED PEA SALAD

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

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

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