Black Eyed Pea Salad Iii Recipes

SPICY BLACK-EYED PEA SALAD

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Spicy Black-Eyed Pea Salad image

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.

Ingredients

2 tablespoons red wine vinegar
1/2 clove garlic, finely grated
Pinch cayenne
Kosher salt
1/4 cup olive oil
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 cup mixed-color grape tomatoes, halved
1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
2 stalks celery, thinly sliced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh flat-leaf parsley

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

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

BLACK-EYED PEA SALAD

Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Black-Eyed Pea Salad image

Steps:

In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

Ingredients

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

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 SALAD

This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It's a great salad with or without the tomatoes.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 16

Black-Eyed Pea Salad image

Steps:

Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 6 grams

Ingredients

1 cup black-eyed peas, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
2 medium tomatoes, in season only, diced
1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
Freshly ground black pepper to taste
1/3 cup chopped flat-leaf parsley
1/3 cup chopped fresh dill
1/3 cup chopped chives
2 ounces feta, crumbled

More about "black eyed pea salad iii recipes"

HATTIE B'S BLACK EYED PEA SALAD - LIFE, LOVE, AND GOOD FOOD

Web Mar 31, 2021 Transfer the drained black eyed peas to a large bowl. Add the prepared vinaigrette and toss gently to combine. Refrigerate until …
From lifeloveandgoodfood.com
4.8/5 (12)
Calories 289 per serving
Category Vegetables & Sides

Add the black eyed peas to a large bowl with enough cold water to cover them by 4 inches. Refrigerate overnight (or 12 hours), then drain off the soaking liquid.
In a large pot or Dutch oven over medium heat, cook 4 slices of bacon until it is browned (but not crisp) and the fat is rendered.
Reduce the heat to low. Simmer, stirring occasionally, until the peas are tender, about 25 to 30minutes. Discard the bacon and drain off most of the cooking liquid.

Black Eyed Pea Salad Iii Recipes

SPICY BLACK-EYED PEA SALAD

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

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.

BLACK-EYED PEA SALAD

BLACK-EYED PEA SALAD

BLACK-EYED PEA SALAD

More about "black eyed pea salad iii recipes"

HATTIE B'S BLACK EYED PEA SALAD - LIFE, LOVE, AND GOOD FOOD

BLACK EYED PEA SALAD RECIPE

MEDITERRANEAN BLACK EYED PEA SALAD RECIPE

SOUTHERN BLACK-EYED PEA SALAD

EASY BLACK EYED PEA SALAD – A COUPLE COOKS

EASY BLACK EYED PEA SALAD - THE KITCHEN GIRL

25 BEST BLACK-EYED PEA RECIPES YOU’LL LOVE - INSANELY GOOD

BLACK-EYED PEA SALAD | AMERICAN HEART ASSOCIATION RECIPES

BLACK EYED PEA SALAD

BLACK-EYED PEA SALAD

7-LAYER SALAD RECIPE

BEST BLACK EYED PEA SALAD - HOW TO MAKE BLACK EYED PEA SALAD

MARINATED BLACK-EYED PEA SALAD | RECIPE

BLACK-EYED PEA SUMMER SALAD RECIPE (MAKE-AHEAD)

PIN ON THE KITCHEN IS MY PLAYGROUND RECIPES

SOUTHERN BLACK EYED PEA SALAD

You'll also love

Related Search