Black Eyed Pea Salad With Fried Kalamata Olives And Parsnip Recipes
MEDITERRANEAN BLACK EYED PEA SALAD
Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving
SIMPLE BLACK-EYED PEA SALAD
Every time I make this, I am amazed at how delicious it is and wonder why I don't make it every night. I always get rave reviews for this simple salad. If you remove the seeds and ribs from the chilies there is really no heat.
Provided by CookBrooke
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 31.2 g, Fat 14.7 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 2.2 g, Sodium 628.9 mg, Sugar 1 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
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 PEA SALAD WITH BACON
Steps:
- Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
VIBRANT BLACK-EYED PEA SALAD
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
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
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