Black Eyed Pea Salad Ii Recipes

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BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

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

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

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



Black-Eyed Pea Salad image

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

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

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

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil, approximately, as needed to brush on peppers
1 red bell pepper, halved, stemmed and seeds removed
1 yellow bell pepper, halved, stemmed and seeds removed
1/3 cup red wine vinegar
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1 cup olive oil, preferably extra-virgin
2 (16-ounce) cans black eyed peas, drained
2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed

Steps:

  • Preheat oven to 450 degrees F.
  • Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
  • Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
  • Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

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

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.

MAKE-AHEAD BLACK-EYED PEA SALAD



Make-Ahead Black-Eyed Pea Salad image

This is a great summer black-eyed pea salad recipe, given to me by a friend. Nutritious and colorful, it's sure to be a hit!

Provided by Marilyn Troyer

Categories     Salad     Beans

Time 18h25m

Yield 12

Number Of Ingredients 15

1 (16 ounce) package dry black-eyed peas
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
½ small red onion, diced
1 stalk celery, diced
2 stalks scallions, chopped
⅛ cup vegetable oil
⅛ cup white vinegar
⅛ cup white sugar
1 clove garlic, minced
1 drop hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
¼ cup chopped fresh parsley
¼ cup chopped fresh basil

Steps:

  • Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
  • Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
  • Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 26.4 g, Fat 2.8 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 12.4 mg, Sugar 5.4 g

VIBRANT BLACK-EYED PEA SALAD



Vibrant Black-Eyed Pea Salad image

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

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

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

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

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

Provided by Maureenie

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tomatoes, seeded and chopped
1/2 medium red onion, finely chopped
1 red bell pepper, finely chopped
1 small jalapeno, seeds and veins removed, finely chopped
4 green onions, finely chopped
2 tablespoons parsley, chopped
2 (15 ounce) cans black-eyed peas, drained and rinsed
1/4 cup rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
salt & freshly ground black pepper

Steps:

  • Combine the ingredients in a medium sized mixing bowl.
  • In a separate small bowl, whisk together vinegar, oil, sugar, and salt and pepper.
  • Add dressing to the salad.
  • Cover with plastic wrap and marinate in the refrigerator before serving, at least 1 hour and up to 8 hours .

Nutrition Facts : Calories 211.6, Fat 10.1, SaturatedFat 0.9, Sodium 428.9, Carbohydrate 24.4, Fiber 6.1, Sugar 3, Protein 7.6

BLACK EYED PEA SALAD



Black Eyed Pea Salad image

A Southern tradition. Serve over sliced tomatoes or with flat bread, if you like. From "Food and Wine" magazine.

Provided by threeovens

Categories     Beans

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup dried black-eyed peas or 1 (15 ounce) can black-eyed peas, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium sweet onion, finely diced
1 red bell pepper
2 large celery ribs, cut into 1/4 inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 green onions, sliced thin (green parts only)
kosher salt & freshly ground black pepper
Tabasco sauce

Steps:

  • Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
  • Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
  • Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
  • In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
  • To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
  • Chill.

Nutrition Facts : Calories 231.1, Fat 7.5, SaturatedFat 1.1, Sodium 37.4, Carbohydrate 31.5, Fiber 6.4, Sugar 6.2, Protein 10.9

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