SPICY BLACK-EYED PEA SALAD
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.
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
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
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
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
Provided by Food Network
Categories side-dish
Time 15m
Yield 7 to 8 servings
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
- In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.
SYLVIA'S BLACK-EYED PEA SALAD
Provided by Food Network
Time 8h15m
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the black-eyed peas, green pepper, celery, and both onions.
- In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper, and hot sauce. Pour the dressing over the peas. Toss. Let stand refrigerated overnight for the flavors t
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
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
MARINATED BLACK-EYED PEA SALAD
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
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
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
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
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
GREEK BLACK-EYED PEAS SALAD
Black-eyed peas may not be part of the Greek New Year's tradition, as they are in the American South, but this recipe still makes a great, light dish.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, salads and dressings, main course, side dish
Time 1h15m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
- Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
- If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams
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