Aunt Janices Spicy Brown Rice And Blackeyed Pea Salad Recipes

SPICY BLACK-EYED PEA SALAD

Spicy Black-Eyed Pea Salad image

Provided by Trisha Yearwood

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
1/2 clove garlic, finely grated
Pinch cayenne
Kosher salt
1/4 cup olive oil
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 cup mixed-color grape tomatoes, halved
1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
2 stalks celery, thinly sliced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

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

Ingredients

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.

BROWN RICE SALAD WITH BLACK-EYED PEAS

Brown Rice Salad With Black-Eyed Peas image

Make and share this Brown Rice Salad With Black-Eyed Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories Brown Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked long-grain brown rice
1 (15 1/2 ounce) can black-eyed peas, rinsed and drained (or 1 1/2 cup cooked)
1/2 cup minced red onion
2 celery ribs, cut into 1/4-inch slices
1/4 cup chopped toasted pecans
2 tablespoons minced fresh parsley
1/2 cup olive oil
3 tablespoons cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 cup cayenne

Steps:

In a large serving bowl, combine the rice, black-eyed peas, onion, celery, pecans, and parsley; set aside.
In a small bowl, combine the oil, vinegar, thyme, salt, and cayenne.
Mix well, then pour the dressing over the salad; toss to combine and serve.

Nutrition Facts : Calories 564.6, Fat 34.8, SaturatedFat 4.8, Sodium 647.2, Carbohydrate 55.4, Fiber 9.2, Sugar 2.6, Protein 10.7

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

Ingredients

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

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

Ingredients

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

SPICY RICE AND BLACK-EYED PEAS

Spicy Rice and Black-Eyed Peas image

Make and share this Spicy Rice and Black-Eyed Peas recipe from Food.com.

Provided by MsSally

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup instant rice (uncooked)
1 cup green bell pepper (chopped)
1 tablespoon oregano leaves (fresh or 1 tsp dried)
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1/2 cup onion (chopped)
1 garlic clove, finely chopped
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (15 -16 ounce) can black-eyed peas, drained

Steps:

In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
Cover; simmer about 10 minutes or until liquid is almost absorbed.

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