Basic Black Eyed Pea Salsa Recipes

BLACK-EYED PEA SALSA

Black-Eyed Pea Salsa image

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

Steps:

In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BLACK EYED PEA SALSA

Black Eyed Pea Salsa image

Did you know you absolutely HAVE to eat black eyed peas on New Year's Day or you'll be doomed to a whole year of not only bad luck and strife, but als

Categories appetizers main dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

FOR THE DRESSING:
1/2 c. Olive Oil
1/3 c. White Wine (or Regular) Vinegar
2 tbsp. (to 3 Tablespoons) Sugar
1 tsp. Celery Seed
1/2 tsp. Dry Mustard
1/2 tsp. Salt
Freshly Ground Pepper, to taste
_____
VEGGIES:
3 stalks Celery Finely Chopped
3 stalks Green Onions, Sliced
1 whole Red Bell Pepper, chopped
1 whole Cucumber, Peeled, Seeded, And Chopped
1 whole Jalapeno (optional), Seeded And Chopped
1 c. (or More If Desired) Chopped Cilantro
2 cans Black-eyed Peas, Drained

Steps:

Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour. Serve with tortilla chips.

BLACK EYED PEA SALSA

Black Eyed Pea Salsa image

I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.

Provided by DeAnna Owens

Categories < 30 Mins

Time 20m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
4 cups black-eyed peas (drained & rinsed)
3/4 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup Spanish onion, diced
1/2 cup radish, diced
1/2 cup tomatoes, diced
1/2 cup fresh cilantro, chopped
1 (4 ounce) can diced green chilies
1 jalapeno (diced, deveined & deseeded)
2 fresh garlic cloves

Steps:

Chop all the vegatables.
Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
If served cold, refrigerate for at least an hour before serving.
If served warm, heat up in the microwave or on the stove-top.

Nutrition Facts : Calories 140.3, Fat 4.2, SaturatedFat 0.7, Sodium 611.5, Carbohydrate 20.5, Fiber 5.1, Sugar 2.2, Protein 6.4

BLACK-EYED PEA SALSA / RELISH

Black-Eyed Pea Salsa / Relish image

Call it a relish....call it a dip....call it a salsa...or call it a side dish...I call it delicious! A friend of mine got this recipe from "The Pioneer Woman cooks" website, but I've changed a few things and added some of my own stuff. Even if you don't like Black-Eyed Peas, you'll like this! Even my little girl gobbles it up when I make it.

Provided by NutterButter

Categories Beans

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/3 cup white vinegar
1 teaspoon brown mustard
2 1/2 tablespoons sugar
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon ground pepper (fresh is best)
4 stalks celery, finely chopped (leaves and bottom cut off)
3 green onions, sliced
1 red bell pepper, seeded and chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional)
cilantro, chopped (to taste)
2 (12 ounce) cans black-eyed peas, drained and rinsed
8 ounces canned white corn, drained and rinsed

Steps:

1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!

Nutrition Facts : Calories 269.2, Fat 13.3, SaturatedFat 1.9, Sodium 757.8, Carbohydrate 32.6, Fiber 6.1, Sugar 8.8, Protein 7.5

AVOCADO AND BLACK EYED PEA SALSA

Avocado and Black Eyed Pea Salsa image

A rich and flavorful chip dip!

Provided by wusz

Categories Salad Beans

Time 1h20m

Yield 12

Number Of Ingredients 11

Ingredients

2 ripe but firm avocados, diced
½ cup chopped green onion
½ cup chopped fresh cilantro
1 cup chopped roma (plum) tomatoes
1 (11 ounce) can shoepeg corn, drained
1 (15 ounce) can black-eyed peas, rinsed and drained
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon ground cumin
½ teaspoon minced garlic
salt and black pepper to taste

Steps:

Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g

BLACK-EYED PEAS SALSA

Black-Eyed Peas Salsa image

I got this recipe from my sister in-law when my niece graduated from college. It was a big hit at her party.

Provided by Chef Eileen

Categories Sauces

Time 15m

Yield 20-30 serving(s)

Number Of Ingredients 10

Ingredients

2 (15 ounce) cans black-eyed peas, drained and rinsed
2 (15 ounce) cans white shoepeg corn, drained
1 (10 ounce) can diced rotel
12 green onions (chopped)
1 bell pepper (seeded and chopped)
1 jalapeno pepper (seeded and chopped)
1 diced tomato
1 tablespoon minced garlic
1 (14 ounce) bottle zesty Italian dressing
salt and pepper

Steps:

Combine all ingredients in large bowl,mix well.
Chill and serve with Frito Scoops or your favorite chips.

Nutrition Facts : Calories 134.9, Fat 6.2, SaturatedFat 1, Sodium 515.2, Carbohydrate 18.4, Fiber 2.8, Sugar 2, Protein 3.7

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