BLACK-EYED PEA SALAD WITH CANADIAN BACON
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
- Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
- Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams
Nutrition Facts : Calories 160 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 480 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 11 grams, Sugar 2 grams
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 PEAS WITH BACON
This recipe will convert the most skeptical person about beans being delicious!
Provided by MUKWONOCOOK
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
- Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g
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
CONTEST-WINNING BLACK-EYED PEA SALAD
This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.
Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
BLACK-EYED PEA AND BACON SALAD WITH MUSTARD VINAIGRETTE
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Make vinaigrette:
- In a large bowl whisk together mustard, shallot, garlic, and vinegar and slowly whisk in oil until emulsified.
- Stir warm peas into vinaigrette. Chop bacon and in a 12-inch skillet cook over moderate heat, stirring, until crisp. With a slotted spoon transfer bacon to paper towels to drain and cool slightly. Quarter tomatoes, discarding seeds, and cut lengthwise into 1/4-inch-thick slices. Add bacon and tomatoes to pea mixture.
- Cut scallions and celery crosswise into 1/4-inch-thick slices. Cut enough romaine crosswise into 1/4-inch-wide strips to measure 4 cups and trim arugula. Add scallions, celery, romaine, arugula, parsley, and salt and pepper to taste to pea mixture and gently toss until combined well.
BLACK EYED PEA BALSAMIC SALAD
I got this at a farmer's market in Texas. A chef from one of the local resturants was demonstrating how to use the veggies of the season. This is a hit on New Year's day, the legend being that you eat black eyed peas on New Years day to insure health, wealth and happiness. Not so sure about the wealth, but health an happiness are great. You can use either fresh or frozen peas, but not canned and can substitue finely diced ham for the bacon. Good eating.
Provided by liral
Categories Beans
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.
- Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.
- Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.
Nutrition Facts : Calories 266.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 12.9, Sodium 2788.8, Carbohydrate 20.2, Fiber 3.8, Sugar 6.5, Protein 6.7
CUCUMBER AND BLACK-EYED PEA SALAD
Make and share this Cucumber and Black-Eyed Pea Salad recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
- Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 3, Cholesterol 11.1, Sodium 360.5, Carbohydrate 14.6, Fiber 3.4, Sugar 2.8, Protein 5.7
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