Beans Black Eyed Peas And Cashew Salad Recipes

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MEDITERRANEAN BLACK EYED PEA SALAD



Mediterranean Black Eyed Pea Salad image

Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 12

15 ounce can black eyed peas, (drained and rinsed)
6 ounces grape tomatoes, (chopped)
1 English cucumber, (trimmed and chopped)
½ cup pomegranate arils, ((arils of ½ pomegranate))
2 green onions, (chopped)
20 mint leaves, (chopped)
Feta cheese, (optional)
2 tbsp pomegranate molasses
Juice of ½ lemon
4 tbsp extra virgin olive oil
1 garlic clove (minced)
Kosher salt & black pepper

Steps:

  • In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
  • Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
  • Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.

Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving

BLACK-EYED PEA AND BEAN SALAD



Black-Eyed Pea and Bean Salad image

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 celery ribs, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

VEGAN BLACK EYED PEA SALAD WITH CILANTRO



Vegan Black Eyed Pea Salad with Cilantro image

Black-eyed pea salad is great with Southern-inspired menus and tastes best at room temperature.

Provided by chefcs

Categories     Salad     Beans

Time 2h10m

Yield 4

Number Of Ingredients 10

1 (14 ounce) can black-eyed peas, drained and rinsed
1 tomato - peeled, seeded, and chopped
2 tablespoons lemon juice
2 slices onion, minced
¼ cup chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon dried oregano
¾ teaspoon salt, or to taste
1 clove garlic, minced
½ teaspoon ground black pepper

Steps:

  • Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

Nutrition Facts : Calories 121 calories, Carbohydrate 17 g, Fat 4.1 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 735.9 mg, Sugar 1.5 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

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

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)



Three-Bean Salad (Edamame, Black Beans & Black-Eyed Peas) image

This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!

Provided by blucoat

Categories     Soy/Tofu

Time 25m

Yield 6 side dish servings

Number Of Ingredients 12

1 1/2 cups frozen shelled edamame (8 ounces)
2 -4 tablespoons olive oil (adjust to your taste)
1 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black-eyed peas, drained and rinsed or 1 (15 ounce) can garbanzo beans
1/2 cup chopped red onion
2 cups thinly sliced celery or 2 cups chopped cucumbers
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
  • Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
  • Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

BLACK BEAN SALAD WITH PEACHES



Black Bean Salad with Peaches image

This is the perfect black bean salad for any casual gathering. Especially good for a picnic or the ideal starter to a full-blown dinner party.

Provided by Ivy Larson

Categories     Salad     Beans     Black Bean Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

2 fresh peaches, finely chopped
1 red bell pepper, finely chopped
¼ red onion, finely diced
1 jalapeno pepper, seeded and diced
1 (15.5 ounce) can black beans, rinsed and drained
½ cup finely chopped fresh cilantro
½ teaspoon ground cumin
sea salt to taste
1 avocado - peeled, pitted, and chopped
2 tablespoons lime juice
2 teaspoons extra-virgin olive oil

Steps:

  • Mix peaches, red bell pepper, onion, and jalapeno pepper together in a bowl; gently fold in black beans and cilantro. Season with cumin and sea salt. Fold in avocado and drizzle salad with lime juice and olive oil. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 29.1 g, Fat 10.2 g, Fiber 12 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 511.6 mg, Sugar 5.1 g

BEANS, BLACK-EYED PEAS, AND CASHEW SALAD



Beans, Black-Eyed Peas, and Cashew Salad image

Make and share this Beans, Black-Eyed Peas, and Cashew Salad recipe from Food.com.

Provided by Clifford Boren

Categories     Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can lima beans
1 (15 ounce) can black-eyed peas
2 celery ribs, diced
1 small red bell pepper, diced
1 (2 1/2 ounce) package lightly toasted cashews
2 green onions, chopped
2 tablespoons ketchup
garlic powder, I use a lot
6 tablespoons balsamic vinegar
6 tablespoons olive oil

Steps:

  • Drain and rinse the beans and black eyed peas.
  • In a large bowl, combine beans, peas, diced celery, diced bell pepper, cashews, and onions.
  • In a smaller bowl, mix the ketchup, garlic, vinegar, pepper, and oil.
  • Pour liquid over the dry ingredients and toss to coat everything.
  • Let rest in the refrigerator for at least an hour, more is better.

Nutrition Facts : Calories 318.6, Fat 19.7, SaturatedFat 3.1, Sodium 537.9, Carbohydrate 28.5, Fiber 5.9, Sugar 5, Protein 8.5

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