Black Eyed Peas Salad Recipes

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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

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

MEDITERRANEAN BLACK EYED PEA SALAD



Mediterranean Black Eyed Pea Salad image

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

15 ounce can black eyed peas, (drained and rinsed)
6 ounces grape tomatoes, (chopped)
1 English cucumber, (trimmed and chopped)
½ cup pomegranate arils, ((arils of ½ pomegranate))
2 green onions, (chopped)
20 mint leaves, (chopped)
Feta cheese, (optional)
2 tbsp pomegranate molasses
Juice of ½ lemon
4 tbsp extra virgin olive oil
1 garlic clove (minced)
Kosher salt & black pepper

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

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 CELERY



Black-Eyed-Pea-Salad with Celery image

This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 7

1/3 cup finely diced red onion
3 tablespoons red wine vinegar
2 (15-ounce) cans black-eyed peas, drained and rinsed
1/3 cup finely sliced celery
1/3 cup finely chopped parsley leaves
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.

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 PEAS SALAD



Black-Eyed Peas Salad image

This salad would make a terrific addition to summer BBQs and picnics, it travels and holds well. The slightly sweet and spicy dressing gives the vegetables a welcome zing.

Provided by Susie D

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

1 (16 ounce) bag black-eyed peas, frozen
1/2 teaspoon salt
water
1/2 cup zucchini, diced
1/2 cup purple onion, diced
1/2 cup carrot, grated
3 jalapenos, seeded & diced
1 garlic clove, minced
1/3 cup red bell pepper, diced
1/2 cup pimento stuffed olive, sliced thin
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon fresh sage
1/4 teaspoon black pepper
1/4 cup oil
2/3 cup sugar
1 teaspoon red pepper flakes
1 teaspoon parsley flakes
salt and black pepper

Steps:

  • In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
  • While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
  • Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
  • Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
  • Chill at least 2 hours to let flavors blend; Stir well before serving.

Nutrition Facts : Calories 205.9, Fat 7.3, SaturatedFat 1, Sodium 324.5, Carbohydrate 33.2, Fiber 2.8, Sugar 23.6, Protein 3.2

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

QUICK AND EASY BLACK EYED PEA SALAD



Quick and Easy Black Eyed Pea Salad image

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

3 tablespoons lemon juice (juice of 1 lemon)
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt (I used Seasoning Salt)
1/4 teaspoon sugar (I added a little extra)
1 cup quartered cherry tomatoes (I used roma tomatoes)
1 cup diagonally cut green onion (about 4 green onions)
1/2 cup finely chopped fresh parsley
1/2 teaspoon chopped of fresh mint (I omit the mint, but that's up to you)
1 (15 7/8 ounce) can black-eyed peas (rinsed and drained)
2 garlic cloves, minced

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.

GREEK BLACK-EYED PEAS SALAD



Greek Black-Eyed Peas Salad image

Black-eyed peas may not be part of the Greek New Year's tradition, as they are in the American South, but this recipe still makes a great, light dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h15m

Yield Serves four to six

Number Of Ingredients 13

1 1/2 cups black-eyed peas, washed and picked over
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 red pepper, diced
2 plump garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, lightly crushed in a mortar
1 red onion, halved and sliced (optional)
Freshly ground black pepper
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/2 cup crumbled feta

Steps:

  • Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
  • Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
  • If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams

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