Black Eyed Peas With Coconut Rice And Avocado Salsa Recipes

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BLACK-EYED PEA SALSA

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10



Black-Eyed Pea Salsa image

Steps:

  • In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

BLACK EYED PEAS WITH COCONUT RICE AND AVOCADO SALSA

Give it a shot! One of our very favorite household staples for years. Great flavors come together to become more than the sum of it's parts! I'd never tried black eyed peas before eating this. Their earthy flavor is perfect when combined with these other ingredients. An easy to throw together, casual weeknight meal that needs no other accompaniment.

Provided by CJane

Categories     One Dish Meal

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12



Black Eyed Peas with Coconut Rice and Avocado Salsa image

Steps:

  • Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
  • Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
  • Cover and cook until rice is done, about 20 minutes.
  • Heat black eyed peas in a separate saucepan.
  • Combine vegetables and cilantro to create a coarse salsa.
  • Add lime juice, if using, and season with salt and pepper.
  • Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
  • Dig in.

Nutrition Facts : Calories 1535.9, Fat 72.5, SaturatedFat 42.6, Cholesterol 59.3, Sodium 2860, Carbohydrate 176.7, Fiber 30.8, Sugar 4.9, Protein 54.2

2 (30 ounce) cans black-eyed peas
1 (15 ounce) can coconut milk (I use lite)
1 1/2 cups rice (Jasmine is the best for this)
1 -1 3/4 cup water
1 teaspoon salt
2 ripe avocados, cut into large dice
2 large tomatoes or 4 small tomatoes, cut into large dice
1/2 small red onions or 1/2 small white onion, chopped
1/3 cup cilantro, chopped
1 lime (optional)
salt and pepper, to taste
1 1/2 cups cheddar cheese, grated

AVOCADO AND BLACK EYED PEA SALSA

A rich and flavorful chip dip!

Provided by wusz

Categories     Salad     Beans

Time 1h20m

Yield 12

Number Of Ingredients 11



Avocado and Black Eyed Pea Salsa image

Steps:

  • Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
  • Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g

2 ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8



Black-Eyed Pea Salad with Avocado and Jalapeno image

Steps:

  • In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

BLACK-EYED PEAS SALSA

This goes with the Cajun Style Grits with Blackeye salsa recipe. This salsa was so good that we are sure that it would be just wonderful with tortilla chips.

Provided by personalchef

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Black-Eyed Peas Salsa image

Steps:

  • Combine all ingredients. Let stand 20-30 minutes before serving.
  • Makes about 2 1/2 cups.

Nutrition Facts : Calories 56.4, Fat 0.5, SaturatedFat 0.1, Sodium 430.5, Carbohydrate 10.9, Fiber 2.8, Sugar 2.8, Protein 3.1

3/4 cup black-eyed peas, canned rinsed, drained, coarsely chopped or 3/4 cup cooked dry-packaged black-eyed peas, rinsed, drained, coarsely chopped
2 cups chopped tomatoes
3 tablespoons chopped onions
1 tablespoon minced jalapeno chile
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

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