Southwestern Corn Black Eyed Pea Salad Recipe 465
SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)
Provided by rmulleni
Number Of Ingredients 13
Steps:
- In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.
CORN AND BLACK-EYED PEA SALAD
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.
SOUTHWESTERN BLACK-EYED PEA SALAD
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
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 BLACK-EYED PEAS
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
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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Try chilling the salad. Serve it over cooked spinach or kale. Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar. Use black beans in place of black-eyed peas if you like. When corn is in season, use fresh in place of canned. Cook 4 medium ears corn. Remove kernels from cob with a knife.
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