BLACK-EYED PEA SPINACH SALAD
Black-eyed peas and pecans bring classic spinach salad to the South. Brightly colored and filling, it's always a hit. -Debbie Ingle, Winfield, Alabama
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the first five ingredients. Stir in the peas, tomatoes and onion. Cover and refrigerate until serving., Place the spinach and vegetable mixture in a large serving bowl; toss gently. Sprinkle with pecans and bacon.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK EYED PEA AND SPINACH SALAD
This combines the two key ingredients for New Year's Day. Thing is, it's good all year round. I actually make the black-eyed pea mixture the day before and let refrigerate at least 24 hours for maximum flavor.
Provided by ratherbeswimmin
Categories Spinach
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Add 2 cups water and salt to taste to a 1 quart saucepan; bring to a boil.
- Add in the rice; stir.
- Cover and change heat to low setting.
- Simmer 15-20 minutes or until done.
- While the rice is cooking, cook bacon in a skillet over medium heat for 3-4 minutes or until crisp.
- Transfer to paper towel lined plates to drain; crumble and set aside; set aside skillet with bacon grease.
- Drain the black-eye peas then put them in a mixing bowl.
- Reheat the skillet with bacon grease over medium heat; saute/stir the onion 3-4 minutes or until soft and lightly brown.
- Add in the salad dressing, brown sugar, and 1/4 cup water; bring to a boil and scrape bottom of pan with a wooden spoon to loosen any bits of bacon.
- Let reduce for 4-5 minutes.
- Pour the dressing over the black-eye peas; toss to coat.
- Cover and refrigerate until time to serve.
- Fluff cooked rice and transfer to a serving platter.
- Spoon the black-eyed pea mixture on top of the rice.
- Arrange spinach and cherry tomatoes arount the peas/rice.
- Sprinkle crumbled bacon over the top.
Nutrition Facts : Calories 411.5, Fat 9.9, SaturatedFat 3.1, Cholesterol 22.4, Sodium 739.1, Carbohydrate 69, Fiber 6.7, Sugar 20.9, Protein 12.6
BLACK-EYED PEA AND SPINACH SALAD
Provided by Ellie Krieger
Categories side-dish
Time 5h5m
Yield 6 servings (1 serving = 1 1/3 cups)
Number Of Ingredients 13
Steps:
- In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
- Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
- Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
- In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.
Nutrition Facts : Calories 205 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3.5 milligrams, Sodium 415 milligrams, Carbohydrate 26 grams, Fiber 5.5 grams, Protein 5 grams
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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 PEAS WITH SPINACH
Provided by Moira Hodgson
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
- Wash the spinach and remove stems. Shred leaves and drain well.
- Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, 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 PEA SALAD WITH BABY GREENS
Baby spinach and red mustard leaves are more tender and spicy than the familiar varieties of those greens. You can use other spicy baby lettuces, such as chard and tatsoi, or look for packaged blends (sometimes called spring or Asian mix) in many supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
- When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.
BABY SPINACH AND MINT SALAD WITH BLACK-EYED PEAS
Categories Salad Bean Side Low Fat Quick & Easy Orange Mint Spice Spinach Fall Healthy Honey Simmer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Simmer peas, water, and 1/2 teaspoon salt in a 1-quart saucepan, uncovered, over moderate heat until peas are just tender, about 15 minutes. Drain in a colander and rinse under cold water, then spread peas out on a paper towel and pat dry.
- Grind fennel seeds with cayenne and black pepper to a powder in grinder, then transfer to a small bowl. Add peas to spice mixture and toss to coat.
- Whisk together juices, broth, honey, oil, and remaining 1/4 teaspoon salt in a large bowl and add spinach and mint, tossing to coat. Serve salad sprinkled with spiced peas.
BLACK-EYED PEAS & SPINACH
This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.
Provided by Earthymom
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
- Add the coriander and chili flakes.
- Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
- Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
- When dish begins to bubble, reduce heat to simmer for about 30 minutes.
- Serve with rice.
Nutrition Facts : Calories 147.8, Fat 3.8, SaturatedFat 0.8, Sodium 305.2, Carbohydrate 23.3, Fiber 7.8, Sugar 5.9, Protein 9.1
SUMMERY BLACK-EYED PEA SALAD
Steps:
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g
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