Black Eyed Pea Cabbage Salad Recipes

GLENDALEE'S BLACK-EYE PEA SALAD

GlendaLee's Black-Eye Pea Salad image

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Provided by glendalee

Categories Salad Vegetable Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 10

Ingredients

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Steps:

Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
Cover and refrigerate for at least 1 hour, preferably overnight.
Toss cabbage into black-eyed pea mixture just before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 30 g, Cholesterol 8.4 mg, Fat 21.3 g, Fiber 7.8 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 639.9 mg, Sugar 3.7 g

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

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

Black Eyed Pea Salad image

This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that is balanced by a sweet and sour vinaigrette. The salad also has crunch from a mix of iceberg lettuce and green cabbage and more earthy crunch from red radish slivers.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup ketchup
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
1/2 teaspoon celery seed
salt
fresh ground black pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1/2 head iceberg lettuce, coarsely shredded
1/4 head green cabbage, coarsely shredded
1/2 cup red radish, cut in half lengthwise then into thin halfmoons

Steps:

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with salt and pepper.
Combine the salad ingredients in a serving bowl, or divide among individual plates.
Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 246, Fat 14.5, SaturatedFat 2.1, Sodium 551, Carbohydrate 24.4, Fiber 6.2, Sugar 6.9, Protein 6.9

BLACK-EYED PEA AND CABBAGE SLAW

Black-Eyed Pea and Cabbage Slaw image

Categories Salad Food Processor Side Vegetarian Legume Carrot Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 11

Ingredients

1 1/2 cups dried black-eyed peas, picked over
1 bay leaf
2 parsley sprigs plus 1 cup minced parsley leaves
1/4 cup white-wine vinegar
3 tablespoons Dijon mustard
1/3 cup drained bottled horseradish
3/4 cup vegetable oil
a 2 1/2- to 3-pound cabbage, grated coarse in a food processor (about 10 cups)
6 carrots, grated coarse in a food processor (about 4 cups)
1/2 cup minced scallion
2 large garlic cloves, minced

Steps:

Soak peas in enough water to cover by 2 inches overnight. Drain peas and rinse. In a large saucepan simmer peas, bay leaf, and parsley sprigs in enough water to cover by 2 inches until tender, about 25 minutes. Peas may be cooked 2 days in advance and kept covered and chilled.
Drain peas and discard bay leaf and parsley sprigs. In a large bowl whisk together vinegar, mustard, horseradish, and salt and pepper to taste and add oil in a stream, whisking until dressing is emulsified. Add peas, cabbage, carrots, scallion, garlic, minced parsley, and salt and pepper to taste and toss well. Slaw may be made 1 day in advance and kept covered and chilled.

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