Black Eyed Pea And Ham Salad Recipes

BLACK-EYED PEAS & HAM

Black-Eyed Peas & Ham image

Every New Year's Day we have these slow-cooked black-eyed peas to bring good luck for the coming year. -Dawn Legler, Fort Morgan, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 5h20m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice

Steps:

Soak peas according to package directions., Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients. Cover and cook on low until peas are tender, 5-7 hours. Sprinkle with cilantro if desired. Serve with rice.

Nutrition Facts : Calories 170 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 386mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

BLACK-EYED PEAS AND HAM CASSEROLE

Black-Eyed Peas and Ham Casserole image

This is a delicious and hearty winter meal. Serve in deep bowls with a big, green salad at table, and lots of crusty bread and everyone will be happy.

Provided by evelynathens

Categories Ham

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb dried black-eyed peas, soaked overnight (keep 2 cups of the bean liquor left in pot after cooking)
1 bay leaf
8 ounces smoked ham, good-quality, cut into dice
1 medium onion, finely minced
2 garlic cloves, finely minced
1 tablespoon olive oil
1 green bell pepper, diced
1 cup tomato ketchup
1 (12 fluid ounce) can Pepsi
1/2 cup maple syrup
1 1/2 teaspoons celery seeds
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
salt and pepper

Steps:

Rinse the black-eyed peas with cold running water and discard any stones or shriveled peas. Into a 6-quart Dutch oven, place the peas, bay leaf and enough water to cover, and heat to boiling over high heat. Reduce heat to low. Cover and simmer for 30 to 40 minutes or until peas are almost tender. Drain peas, keeping 2 cups of the liquid. Discard bay leaf. (Can be done up to 2 days ahead to this point. Refrigerate until ready to proceed with recipe.).
Saute onion in olive oil, over medium heat, until partially cooked and translucent, 5-6 minutes.
Preheat oven to 350°F Empty peas into a 4-quart baking dish and add all remaining ingredients (including onions and reserved bean water). Stir to distribute ingredients evenly throughout casserole. Taste some of liquid and season with salt and pepper to taste.
Bake for 40-50 minutes, or until hot and bubbly. The casserole will be quite 'wet' and should be served in bowls. Even better the next day.

Nutrition Facts : Calories 496.8, Fat 8, SaturatedFat 2.1, Cholesterol 26, Sodium 1119.4, Carbohydrate 82.8, Fiber 9, Sugar 37, Protein 27.9

BARLEY SALAD WITH HAM AND BLACK-EYED PEAS

Barley Salad With Ham and Black-Eyed Peas image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 cup quick-cooking barley
2 cups frozen black-eyed peas
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
2 tablespoons light mayonnaise
Kosher salt and freshly ground pepper
7 ounces mixed baby greens (about 12 cups)
3/4 pound deli ham (preferably low sodium), in 1 piece, chopped
1 1/2 cups cherry tomatoes, halved
5 radishes, chopped
4 scallions, chopped
2 tablespoons chopped dill pickles or cornichons

Steps:

Bring a medium pot of water to a boil. Add the barley, then reduce the heat to medium and simmer 7 minutes; add the black-eyed peas and continue cooking until both the barley and black-eyed peas are tender, about 5 more minutes. Drain and rinse under cold water.
Whisk the olive oil, vinegar, mayonnaise, 3/4 teaspoon salt, and pepper to taste in a large bowl. Add the greens, ham, tomatoes, radishes, scallions, pickles, barley and black-eyed peas and toss. Divide among plates.

Nutrition Facts : Calories 376, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 15 milligrams, Sodium 472 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 16 grams

BLACK-EYED PEA AND HAM SALAD

Black-Eyed Pea and Ham Salad image

Categories Salad Bean Side Picnic Quick & Easy Ham Celery Bell Pepper Summer Jalapeño Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 2

Number Of Ingredients 10

Ingredients

1/2 cup dried black-eyed peas, picked over
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped celery
1/4 cup finely chopped red onion
1 teaspoon minced fresh jalapeño chili including seeds (wear rubber gloves)
1 1/2 tablespoons olive oil
1/4 pound cooked ham steak, coarsely chopped
1 teaspoon honey

Steps:

In a saucepan combine peas with salt and water to cover by 2 inches and simmer, uncovered, until just tender, 25 to 30 minutes (do not overcook). Drain peas and in a bowl toss with vinegar, vegetables, jalapeño, and 1 tablespoon oil.
In a small skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté ham, stirring, 1 minute. Add honey and sauté, stirring, 1 minute. Add ham to salad and toss well.

BLACK-EYED PEA AND HAM SALAD

Black-Eyed Pea and Ham Salad image

Provided by Maggie Ruggiero

Categories Salad Picnic Quick & Easy Lunch Ham Celery Legume Jalapeño Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can black-eyed peas, rinsed and drained
1 cup chopped chopped cooked ham (5 ounces)
1 celery rib, chopped
1/2 cup chopped red onion
1 small garlic clove, chopped
1 teaspoon finely chopped fresh jalapeño
2 1/2 tablespoons red-wine vinegar
2 tablespoons vegetable oil
1/4 cup chopped flat-leaf parsley

Steps:

Stir together all ingredients and season with salt and pepper. Let stand at room temperature 1 hour before serving.

PEA SALAD

Pea Salad image

Found in a farm magazine recipe by Eleanor Tupy. I'm going to use 2 cups of frozen peas when I make this.

Provided by Charlotte J

Categories Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can peas, drained
1 cup American cheese, cubed
1/4 cup dill pickle, chopped
1/3 cup almonds, slivered
1/3 cup mayonnaise
2 tablespoons milk or 2 tablespoons cream
1/4 teaspoon salad mustard

Steps:

Mix everything together and refrigerate over night to blend flavors.

Nutrition Facts : Calories 239.9, Fat 13, SaturatedFat 1.6, Cholesterol 6.2, Sodium 263.2, Carbohydrate 24.3, Fiber 7.2, Sugar 8.2, Protein 8.6

BLACK-EYED PEA/RICE SALAD

Black-Eyed Pea/Rice Salad image

This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.

Provided by katie in the UP

Categories Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup blackeyed peas, dried and rinsed
kosher salt
1/2 cup basmati rice
1 teaspoon garlic, minced
1/4 cup red onion, thinly sliced
1/2 cup red bell pepper, chopped
1/3 cup Spanish olives, sliced
2 tablespoons coarse grain Dijon mustard
4 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon cilantro, chopped
kosher salt and pepper

Steps:

Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
Bring to boil and cook 4 minutes.
Remove from the heat, cover and let sit for 1 hour.
Drain, then return to the saucepan with 1 cup fresh water.
Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
Let cool in liquid.
Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
Bring to a simmer, cover and cook 16 minutes.
Remove from the heat and let cool, then fluff with fork.
Dressing:.
Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
Adjust the seasoning to suit your tastes.
Drain the peas and toss with the rice in a large bowl.
Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.

Nutrition Facts : Calories 161.5, Fat 8.6, SaturatedFat 1.2, Sodium 174.9, Carbohydrate 19.2, Fiber 2, Sugar 4.8, Protein 2.4

BLACK EYED PEA AND HAM SALAD

Black Eyed Pea and Ham Salad image

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

Provided by dicentra

Categories Low Cholesterol

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon honey
1/4 cup cider vinegar
2 teaspoons minced garlic
1 teaspoon hot sauce
1/2 cup olive oil
3 cups canned black-eyed peas, drained and rinsed
1 medium bell pepper, diced
1/2 cup red onion, diced
1 stalk celery, diced
1 cup cooked ham, chopped

Steps:

In large bowl, combine all ingredients except ham. Cover and chill for 8 hours.
In small skillet, sauté ham for 4-5 minutes. Stir into chilled pea mixture just before serving.

Nutrition Facts : Calories 253.1, Fat 17, SaturatedFat 3.1, Cholesterol 15.9, Sodium 300.5, Carbohydrate 16.5, Fiber 3.5, Sugar 3.1, Protein 9.1

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