Southwestern Corn Black Eyed Pea Salad Recipe 465

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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

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.

CORN AND BLACK-EYED PEA SALAD



Corn and Black-Eyed Pea Salad image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can black-eyed peas, rinsed and drained
1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye)
2 cups frozen corn kernels, thawed
1 tablespoon minced garlic
1 tablespoon hot sauce
1 tablespoon Cajun seasoning
1/3 cup honey mustard dressing

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



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

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 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

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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