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
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.
POMPANO WITH RED ONION AND TOMATO
Steps:
- Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.
- Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish.
COLD CORN SALSA
Delicious with or without tortilla chips!
Provided by brujah42
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 9h25m
Yield 8
Number Of Ingredients 10
Steps:
- Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
- Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
- Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.
Nutrition Facts : Calories 354 calories, Carbohydrate 51.2 g, Fat 14.4 g, Fiber 7 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 487.7 mg, Sugar 26.1 g
MANGO AND BLACK-EYED PEA SALSA
Make and share this Mango and Black-Eyed Pea Salsa recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Combine oil, vinegar, lime juice, cumin, and garlic powder; thoroughly mix.
- Add peas, tomatoes, mangoes, and green onions and toss gently to coat.
- Season with salt and pepper to taste.
- Refrigerate four hours and serve with tortilla chips.
Nutrition Facts : Calories 429.6, Fat 19.9, SaturatedFat 2.9, Sodium 668.4, Carbohydrate 54.7, Fiber 11.2, Sugar 18.5, Protein 12.4
BLACK EYED PEA SALSA
I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.
Provided by DeAnna Owens
Categories < 30 Mins
Time 20m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegatables.
- Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
- If served cold, refrigerate for at least an hour before serving.
- If served warm, heat up in the microwave or on the stove-top.
Nutrition Facts : Calories 140.3, Fat 4.2, SaturatedFat 0.7, Sodium 611.5, Carbohydrate 20.5, Fiber 5.1, Sugar 2.2, Protein 6.4
TEXAS CAVIAR I
Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Provided by ELKINSMEG
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.8 g, Fat 5.4 g, Fiber 3.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 414.7 mg, Sugar 1.3 g
POMPANO WITH BLACK-EYED PEAS AND CITRUS SALSA
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 17
Steps:
- To make the salsa, combine the peas and water in a medium-size saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer, uncovered, until the peas are tender, adding more water if needed to keep them covered, about 1 hour. Drain and let cool.
- Place the peas in a bowl and add the onion, grapefruit, oranges, jalapenos and cilantro and toss lightly. Add the lime juice, olive oil, 2 teaspoons salt and pepper and toss. Set aside.
- To make the fish, combine the cornmeal, 1/2 teaspoon salt and pepper in a shallow dish. Coat the fillets in the cornmeal. Spray both sides lightly with the olive oil. Heat a large nonstick skillet over medium-high heat until hot. Add the fillets and cook until just cooked through, about 3 minutes per side.
- While the fish is cooking, cut the avocado in half lengthwise and remove the pit. Cut the flesh lengthwise into thin slices and carefully scoop them out of the skin. Season the fish with salt and pepper to taste. Place 1 fillet on each of 4 plates. Spoon some of the salsa across each fillet. Fan the avocado slices over the salsa and serve immediately.
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