PIYAZ - TURKISH BLACK EYED PEA SALAD
The only part in this recipe that is time consuming is the peas. If you haven't got the time to boil the peas just buy canned peas (3 cans should do it).
Provided by Nye McClelland
Categories Beans
Time P1DT30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss all the ingredients together.
- Marinate for a few hours or 24hrs and serve.
- Great with barbecued salmon.
Nutrition Facts : Calories 196.6, Fat 0.9, SaturatedFat 0.1, Sodium 20.2, Carbohydrate 42.2, Fiber 8.4, Sugar 9.2, Protein 9.6
BLACKENED TILAPIA WITH BLACK-EYED PEA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the paprika, cumin and 1/4 teaspoon each salt and pepper in a small bowl. Rub one side of the fish fillets with the spice mixture.
- Whisk the salsa verde, vinegar, sour cream, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a large bowl. Add the coleslaw mix and black-eyed peas and toss. Add the lettuce to the bowl but don't toss.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 2 fish fillets, spice-side down, and cook until nicely blackened, 3 to 4 minutes. Carefully turn the fillets and continue cooking until the fish is firm and flaky, 2 to 3 more minutes. Remove to a plate and keep warm. Repeat with the remaining 1 tablespoon olive oil and 2 fish fillets.
- Toss the salad and season with salt and pepper. Serve the fish with the salad and cornbread.
- Per serving: Calories 397; Total Fat 16 grams; Saturated Fat 3 grams; Protein 42 grams; Total Carbohydrate 24 grams; Fiber 8 grams; Cholesterol 90 milligrams; Sodium 440 milligrams
Nutrition Facts : Calories 397 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 440 milligrams, Carbohydrate 24 grams, Fiber 8 grams, Protein 42 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.
MELISSA'S BLACK-EYED PEA SALAD
Steps:
- Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
- Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
- Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 29.9 g, Fat 14.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 578.2 mg, Sugar 14.7 g
TURKISH PIYAZ (BEAN SALAD)
From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain the beans.
- Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
- Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
- Before serving, garnish with eggs, black olives and parsley.
- Servings are estimated.
- Preparation time is estimated using canned beans.
Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5
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
GREEK BLACK-EYED PEAS SALAD
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
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
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
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