Sylvias 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

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

Provided by Susanne Hammett

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) can black-eyed peas
1 tablespoon finely chopped onion
1 tablespoon vinegar
1/4 teaspoon salt
1 stalk celery
1 tablespoon vegetable oil
1 tablespoon mayonnaise
1 ripe tomatoes, diced
1 dash cayenne pepper (optional)

Steps:

  • Drain and rinse peas.
  • Add chopped celery and onion.
  • Combine oil, vinegar, mayonnaise, salt, and cayenne. Mix well.
  • Pour over peas and stir gently.
  • Allow to chill in refrigerator 4 hours or overnight.
  • At serving time, add the diced tomato.

Nutrition Facts : Calories 126.2, Fat 4.1, SaturatedFat 0.6, Sodium 494.1, Carbohydrate 17.2, Fiber 4.3, Sugar 1.1, Protein 5.7

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

MELISSA'S BLACK-EYED PEA SALAD



Melissa's Black-Eyed Pea Salad image

Perfect for New Year's Day.

Provided by Melissa

Categories     Salad     Beans

Time 8h15m

Yield 4

Number Of Ingredients 12

1 ½ cups canned black-eyed peas, rinsed and drained
¾ cup diced green bell pepper
½ cup diced celery
½ cup diced red onion
¼ cup diced yellow onion
¼ cup vegetable oil
¼ cup white sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
  • Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
  • Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 29.9 g, Fat 14.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 578.2 mg, Sugar 14.7 g

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

QUICK AND EASY BLACK EYED PEA SALAD



Quick and Easy Black Eyed Pea Salad image

One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!

Provided by januarybride

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons lemon juice (juice of 1 lemon)
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt (I used Seasoning Salt)
1/4 teaspoon sugar (I added a little extra)
1 cup quartered cherry tomatoes (I used roma tomatoes)
1 cup diagonally cut green onion (about 4 green onions)
1/2 cup finely chopped fresh parsley
1/2 teaspoon chopped of fresh mint (I omit the mint, but that's up to you)
1 (15 7/8 ounce) can black-eyed peas (rinsed and drained)
2 garlic cloves, minced

Steps:

  • Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
  • Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
  • Cover and chill.

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

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