Black Eyed Pea And Jalapeno Salad Recipes

BLACK-EYED PEA AND JALAPENO SALAD

Black-Eyed Pea and Jalapeno Salad image

Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

Ingredients

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
3/4 cup sprouts, such as sunflower or alfalfa
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground black pepper

Steps:

Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

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

Ingredients

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

BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO

Black-Eyed Pea Salad with Avocado and Jalapeno image

"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

Steps:

In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.

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.

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Provided by Food Network

Categories side-dish

Time 15m

Yield 7 to 8 servings

Number Of Ingredients 14

Ingredients

One (#10 can) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely chopped, optional
1/2 green bell pepper, seeded and finely chopped, optional
1/2 to 1 small or medium red onion, chopped
1 clove garlic, peeled and finely minced
3/4 cup chopped flat-leaf Italian parsley
1/2 fresh jalapeno, very finely minced
1/4 cup olive oil
1/4 cup canola oil
1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon brown mustard
1/2 tablespoon salt
1/2 tablespoon ground black pepper

Steps:

In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.

BLACK-EYED PEA AND JALAPEñO SALAD

Black-Eyed Pea and Jalapeño Salad image

Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

Yield serves 4

Number Of Ingredients 7

Ingredients

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeño peppers, seeds and ribs discarded, flesh cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
3/4 cup sprouts, such as sunflower or alfalfa
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground black pepper

Steps:

Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.

Provided by PaulaG

Categories Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 celery rib, chopped
1/4 finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
2 -3 dashes Tabasco sauce
1 medium roma tomato, diced

Steps:

In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
Just before serving, add the diced tomato and stir to combine.

COLD BLACK-EYED PEA SALAD W/ JALAPENO DRESSING

Cold Black-eyed Pea Salad W/ Jalapeno Dressing image

This recipe came from my little sister's mother years ago... My Mom and I make it for BBQs and it's always a hit. Can be made up to a day in advance. Do not add cucumber until nearly ready to serve or it will be soggy.

Provided by OTMama

Categories Beans

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb dried black-eyed peas
1 bay leaf
1 large red onion, finely diced
2 teaspoons grated orange zest
1/4 cup fresh orange juice
5 cloves garlic, minced
2 tablespoons molasses
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 small jalapeno pepper, with seeds,minced
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 cup lite olive oil
1 large cucumber, peeled,seeded and cut into 1/2 inch dices

Steps:

In large saucepan, cover peas with 4" cold water.
Add bay leaf boil over moderate heat- reduce to low and simmer, stirring occasionally, until the peas are tender-approximately 50 minutes.
Add water if peas look dry.
Drain in colander, rinse with cold water; discard bay leaf.
Transfer to large bowl and toss w/ red onion.
Combine ingredients from orange zest to black pepper.
Whisk in olive oil.
Add to peas and toss well.
Cover and refrigerate.
Just before serving, fold in the cucumber and jalapeno.

Nutrition Facts : Calories 405.4, Fat 21.1, SaturatedFat 3, Sodium 307.7, Carbohydrate 42.8, Fiber 6.7, Sugar 8.8, Protein 14

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

More about "black eyed pea and jalapeno salad recipes"

SUPER EASY BLACK EYED PEA SALAD RECIPE - RACHNA COOKS

2019-11-18 1 jalapeno finely chopped (optional) 1 tbsp. cilantro or coriander leaves finely chopped. ½ tsp. cayenne (red chilli powder) or pepper. 1 tsp. lemon juice. salt to taste. Recipe Instructions for Black eyed pea salad: Boil …
From rachnacooks.com

See details