Smoked Turkey And Black Eyed Pea Salad Recipes

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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

TAM'S BLACK EYE PEAS



Tam's Black Eye Peas image

Southern comfort food to warm the heart! Goes GREAT with hot water cornbread!! Use beef smoked sausage if you prefer.

Provided by That Girl Tam

Categories     Side Dish     Vegetables     Green Peas

Time 2h30m

Yield 15

Number Of Ingredients 9

1 smoked turkey leg
3 links hot beef link sausage, diced
¼ cup finely chopped onion
1 tablespoon garlic salt
1 teaspoon ground black pepper
1 teaspoon seasoned salt
6 cups water, or as needed
3 (16 ounce) packages frozen black-eyed peas
1 teaspoon white sugar

Steps:

  • Place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. Bring to a boil over medium heat. Reduce heat and simmer until the meat is tender, about 1 hour.
  • Stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. Bring to a boil. Again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
  • Remove turkey bones and tendons from the turkey meat and discard the bones. Add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes

Nutrition Facts : Calories 131.6 calories, Carbohydrate 13.4 g, Cholesterol 18.6 mg, Fat 4.3 g, Fiber 3.1 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 946 mg, Sugar 0.4 g

BLACKEYED PEA SALAD WITH SMOKED SALMON



Blackeyed Pea Salad With Smoked Salmon image

This is a quick salad I came up with yesterday while looking for something healthy to eat for lunch. I liked it so much I decided to post it here so others could try it out and I could get the nutritional info. on it. I've tried this both at room temp. and cold, and I preferred it room temp. Hope you like it.

Provided by zaar mate

Categories     Lunch/Snacks

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas (I used the one with snaps or green beans)
2 green onions, tops only, sliced
2 cups instant brown rice, cooked
3 ounces smoked salmon (one foil package)
1/8 cup olive oil
1/2 tablespoon white vinegar
1/2 tablespoon lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper, if desired

Steps:

  • Place black eyed peas, green onions, smoked salmon (drained if necessary) and brown rice in a bowl.
  • In a separate bowl or measuring cup, add remaining ingredients for Dressing and whisk until creamy looking. Pour dressing over salad and toss.

Nutrition Facts : Calories 469.6, Fat 11.7, SaturatedFat 1.8, Cholesterol 6.9, Sodium 668.3, Carbohydrate 72.6, Fiber 6.3, Sugar 0.3, Protein 17.4

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

MARINATED BLACK-EYED PEA SALAD



Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories     Salad     Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Steps:

  • Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  • Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g

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