Cucumber And Black Eyed Pea Salad Recipes

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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



Black-Eyed Pea Salad image

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

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

CUCUMBER AND BLACK-EYED PEA SALAD

Make and share this Cucumber and Black-Eyed Pea Salad recipe from Food.com.

Provided by Charlotte J

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10



Cucumber and Black-Eyed Pea Salad image

Steps:

  • Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
  • Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
  • Serve at room temperature or chilled.

Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 3, Cholesterol 11.1, Sodium 360.5, Carbohydrate 14.6, Fiber 3.4, Sugar 2.8, Protein 5.7

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
fresh ground pepper, to taste
4 cups cucumbers, peeled and diced
1 (14 ounce) can black-eyed peas, rinsed
2/3 cup red bell pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, slivered
2 tablespoons black olives, chopped

BLACK-EYED-PEA AND PASTA SALAD

To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch. -Melinda Ewbank of Fairfield, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 15



Black-Eyed-Pea and Pasta Salad image

Steps:

  • In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped
DRESSING:
3 tablespoons canola oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt

BLACK-EYED PEA SALAD

This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.

Provided by Leslie in Texas

Categories     Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12



Black-Eyed Pea Salad image

Steps:

  • In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
  • Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
  • In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
  • Gradually pour in the olive oil while whisking the mixture together.
  • Gently fold in the black-eyed-peas.
  • Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.

Nutrition Facts : Calories 209.1, Fat 18.4, SaturatedFat 2.6, Sodium 391.7, Carbohydrate 10.3, Fiber 2.7, Sugar 2.7, Protein 2.8

1/2 lb black-eyed peas, soaked in water to cover for 1 hour
1 teaspoon salt (divided use)
1 tomatoes, peeled, seeded and diced
1 cucumber, seeded and diced
1 red bell pepper, seeded and diced
1 bunch green onion, chopped
1/2 bunch flat leaf parsley, roughly chopped
2 limes, juice of
1 habanero pepper, seeded and finely diced
1/8 teaspoon fresh ground black pepper (to taste)
2/3 cup best-quality olive oil
8 lettuce leaves, for serving

SLOW-COOKER HAM AND BLACK-EYED PEA SOUP

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it's finished its flavoring duties, that ham hock still has more to give your soup. The meat that's clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that'll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 6

Number Of Ingredients 10



Slow-Cooker Ham and Black-Eyed Pea Soup image

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
  • Add broth, black-eyed peas and ham hock to slow cooker.
  • Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
  • Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
  • Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 16 g, SaturatedFat 1 g, ServingSize About 1 1/2 Cups, Sodium 850 mg, Sugar 3 g, TransFat 0 g

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

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