Black Eyed Pea Spinach Salad Recipes

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BLACK-EYED PEA SPINACH SALAD



Black-Eyed Pea Spinach Salad image

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

1/4 cup olive oil
1/4 cup red wine vinegar
4 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 medium tomatoes, seeded and chopped
1/2 cup thinly sliced red onion
1 package (9 ounces) fresh spinach
1/2 cup chopped pecans, toasted
6 bacon strips, cooked and crumbled

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



Black Eyed Pea and Spinach Salad image

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

1 cup jasmine rice
salt, to taste
4 slices bacon, cut into 1-inch pieces
2 (15 ounce) cans black-eyed peas
1/2 cup thinly sliced red onion
1/2 cup bottled olive oil and vinegar salad dressing
1/2 cup packed light brown sugar
1 (6 ounce) bag spinach
1 cup cherry tomatoes, halved

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



Black-Eyed Pea and Spinach Salad image

Provided by Ellie Krieger

Categories     side-dish

Time 5h5m

Yield 6 servings (1 serving = 1 1/3 cups)

Number Of Ingredients 13

1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons

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



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.

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 PEAS WITH SPINACH



Black-Eyed Peas With Spinach image

Provided by Moira Hodgson

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup dried black-eyed peas
Coarse salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach
1 large onion, finely chopped
1 clove garlic, minced
5 tablespoons olive oil

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



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 WITH BABY GREENS



Black-Eyed Pea Salad with Baby Greens image

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

1 can (15 ounces) black-eyed peas, drained and rinsed
1 tomato, diced (3/4 cup)
1/2 large red onion, thinly sliced
1 garlic clove, minced
1 tablespoon coarsely chopped cilantro
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
6 cups baby spinach
2 cups baby red mustard greens

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



Baby Spinach and Mint Salad with Black-Eyed Peas image

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

1 cup frozen black-eyed peas
1 cup water
3/4 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon cayenne
1/8 teaspoon black pepper
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon low-sodium fat-free chicken broth
1/2 teaspoon honey
1 1/2 teaspoons olive oil
5 ounces baby spinach
1 cup loosely packed fresh mint, stems removed
Special Equipment
an electric coffee/spice grinder

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



Black-Eyed Peas & Spinach image

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

1 (16 ounce) can black-eyed peas
2 (16 ounce) cans whole tomatoes
20 ounces frozen leaf spinach, thawed and drained
3 garlic cloves, minced
1 onion, coarsely chopped
red chili pepper flakes or cayenne pepper
1 teaspoon ground coriander
1 tablespoon vegetable oil

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



Summery Black-Eyed Pea Salad image

A delicious black-eyed pea salad that is easy to make and looks beautiful at the table. Great for summer BBQs or potlucks. Tastes even better the next day!

Provided by KOHLSMOMMY

Categories     Salad     Beans

Time 4h30m

Yield 12

Number Of Ingredients 12

6 (15 ounce) cans black-eyed peas, rinsed and drained
1 bunch celery, finely chopped
2 medium red bell peppers, finely chopped
2 medium yellow bell peppers, finely chopped
1 large red onion, finely chopped
3 bunches fresh cilantro, finely chopped
¾ cup extra-virgin olive oil
½ cup lemon juice, or more to taste
3 tablespoons minced garlic
2 tablespoons garlic powder
1 tablespoon lemon zest
salt and ground black pepper to taste

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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