Southwestern 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

SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)

Provided by rmulleni

Number Of Ingredients 13



Southwestern Corn & Black Eyed Pea Salad Recipe - (4.6/5) image

Steps:

  • In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.

DRESSING:
1 tablespoon sugar
3 tablespoons fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper sauce
SALAD:
1/3 cup red pepper, chopped
1/4 cup green onions, sliced
1 stalk celery, chopped
1 can (15-ounce) black-eyed peas, rinsed
1 can (11-ounce) whole corn, drained

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

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

SOUTHWESTERN BLACK-EYED PEA SALAD

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Yield Serves 10; 1/2 cup per serving

Number Of Ingredients 9



Southwestern Black-Eyed Pea Salad image

Steps:

  • In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
  • Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
  • (Per serving)
  • Calories: 131
  • Total fat: 1.5g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 1mg
  • Carbohydrates: 22g
  • Fiber: 5g
  • Sugars: 5g
  • Protein: 7g
  • Calcium: 43mg
  • Potassium: 327mg
  • 1 1/2 starch
  • 1/2 very lean meat

1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
2 tablespoons finely chopped fresh jalapeño, seeds and ribs discarded
1 tablespoon canola or corn oil
1 tablespoon water
1 medium garlic clove, minced
1/4 teaspoon pepper
3 15.5-ounce cans no-salt-added blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

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