Spicy Black Eyed Pea Salad Recipes

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BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

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.

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

SIMPLE BLACK-EYED PEA SALAD



Simple Black-Eyed Pea Salad image

Every time I make this, I am amazed at how delicious it is and wonder why I don't make it every night. I always get rave reviews for this simple salad. If you remove the seeds and ribs from the chilies there is really no heat.

Provided by CookBrooke

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6

2 (15 ounce) cans black-eyed peas, drained and rinsed
1 small red onion, diced
2 jalapeno peppers, seeded and chopped
¼ cup olive oil
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

Steps:

  • Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 31.2 g, Fat 14.7 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 2.2 g, Sodium 628.9 mg, Sugar 1 g

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

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

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

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

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

BLACK EYED PEA SALAD



Black Eyed Pea Salad image

Make and share this Black Eyed Pea Salad recipe from Food.com.

Provided by lindalou

Categories     Low Cholesterol

Time 20m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 8

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can jalapeno black-eyed peas, drained
1 onion, diced
1 bell pepper, chopped
1 avocado, diced
1 tomatoes, diced
1 (8 ounce) bottle Catalina dressing
1 (9 3/4 ounce) bag Fritos corn chips

Steps:

  • Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve.
  • Just before serving crush fritos.
  • Add crused fritos, avocado, and catalina dressing to taste.

Nutrition Facts : Calories 294.8, Fat 17.9, SaturatedFat 2.4, Sodium 498, Carbohydrate 30.3, Fiber 5.1, Sugar 4.3, Protein 5.5

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE



Black-Eyed Pea Salad With Hot Sauce Vinaigrette image

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.

Provided by Carla Hall

Categories     Summer     Side     Pea     Salad     Tomato     Cucumber     Quick & Easy     Quick and Healthy     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian     Vegan

Yield 4 servings

Number Of Ingredients 12

2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

Steps:

  • Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
  • Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
  • DO AHEAD: The salad can be refrigerated for up to 1 day.

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

SPICY BLACK-EYED PEAS



Spicy Black-Eyed Peas image

Turn dried peas into an impressive side dish with a clever mix of spices and salsa.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 6

1 lb dried black-eyed peas (2 cups), sorted, rinsed
1 medium onion, chopped (1/2 cup)
6 cups water
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup medium or hot chunky-style salsa

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except salsa.
  • Cover; cook on High heat setting 3 to 4 hours.
  • Stir in salsa. Cover; cook on High heat setting about 10 minutes or until hot.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g

SPICY BLACK-EYED PEAS



Spicy Black-Eyed Peas image

A wonderful Paula Deen recipe. You know us G.R.I.T.S. (Girls Raised In The South) were raised on black eyed peas. This is a wonderful recipe. Serve these over some rice with some cornbread, and I am home again!!

Provided by SkinnyMinnie

Categories     Beans

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

4 slices bacon
1 medium onion, chopped
1 (16 ounce) package dried black-eyed peas, washed
1 (12 ounce) can diced tomatoes with green chilies, undrained (Rotel works well)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
3 cups water

Steps:

  • In a large saucepan, cook the bacon slices, until crisp.
  • Remove the bacon, crumble and set aside to use as a topping for the finished peas.
  • Saute the onion in the bacon drippings until tender.
  • Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
  • Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
  • Add additional water, if necessary.
  • Serve over rice with the crumbled bacon as a garnish.

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