Southwestern Black Bean And Black Eyed Peas Salad Recipes

SOUTHWESTERN BLACK BEAN AND BLACK EYED PEAS SALAD RECIPE

Southwestern Black Bean and Black Eyed Peas Salad Recipe image

Provided by LittleFamilyAdventure.com

Time 35m

Number Of Ingredients 12

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups black beans
2 cups black eyed peas
2 cups whole kernel corn, frozen or fresh
1 bell pepper, chopped (about 1 cup)
2 Tablespoons dried cilantro

Steps:

In a large bowl, combine the dressing ingredients.
Whisk well.
Add remaining ingredients to bowl and stir to combine.
Cover and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 146 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 99 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BLACK-EYED PEA AND BEAN SALAD

Black-Eyed Pea and Bean Salad image

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 celery ribs, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

SOUTHWESTERN BLACK-EYED PEA SALAD

Southwestern Black-Eyed Pea Salad image

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Yield Serves 10; 1/2 cup per serving

Number Of Ingredients 9

Ingredients

1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
2 tablespoons finely chopped fresh jalapeño, seeds and ribs discarded
1 tablespoon canola or corn oil
1 tablespoon water
1 medium garlic clove, minced
1/4 teaspoon pepper
3 15.5-ounce cans no-salt-added blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

Steps:

In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
(Per serving)
Calories: 131
Total fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 22g
Fiber: 5g
Sugars: 5g
Protein: 7g
Calcium: 43mg
Potassium: 327mg
1 1/2 starch
1/2 very lean meat

SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)

Southwestern Corn & Black Eyed Pea Salad Recipe - (4.6/5) image

Provided by rmulleni

Number Of Ingredients 13

Ingredients

DRESSING:
1 tablespoon sugar
3 tablespoons fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper sauce
SALAD:
1/3 cup red pepper, chopped
1/4 cup green onions, sliced
1 stalk celery, chopped
1 can (15-ounce) black-eyed peas, rinsed
1 can (11-ounce) whole corn, drained

Steps:

In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.

SOUTHWESTERN BLACK-EYED PEAS

Southwestern Black-Eyed Peas image

We love black-eyed peas around our house... My 4 year old son could eat these all day long... I decided that I wanted to try a new recipe and went digging.... I came across this one and wanted to share it with you....

Provided by gertc96

Categories Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups water
3/4 cup dried black-eyed peas (6 oz)
1 tablespoon vegetable oil
1 cup okra, sliced
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 garlic cloves, crushed
1 tablespoon fresh cilantro, chopped
1 small tomatoes, seeded and chopped

Steps:

Heat water and peas to boiling in 2 quart saucepan.
Boil uncovered 2 minutes; reduce heat to low.
Cover and simmer 30-40 minutes, stirring occasionally, until beans are tender.
Drain peas.
Heat oil in same saucepan over medium heat.
Cook okra, onion, salt, pepper sauce and garlic in oil about 5 minutes, stirring occasionally, until onion is tender.
Stir in cilantro, tomato and beans.
Cook, stirring occasionally, until hot.

Nutrition Facts : Calories 104.5, Fat 2.6, SaturatedFat 0.4, Sodium 206.6, Carbohydrate 15.8, Fiber 3.1, Sugar 2.5, Protein 5.5

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