Black Eyed Pea Balsamic Salad Recipes

BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE

Black-Eyed Pea Salad with Turmeric Vinaigrette image

Provided by Valerie Bertinelli

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
One 1-pound bag frozen black-eyed peas
1/4 cup olive oil
2 scallions, chopped, whites and greens kept separate
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
3 tablespoons red wine vinegar
4 radishes, quartered and thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.

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

Black-Eyed Pea Salad image

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories Salad Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

Ingredients

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

BLACK EYED PEA BALSAMIC SALAD

Black Eyed Pea Balsamic Salad image

I got this at a farmer's market in Texas. A chef from one of the local resturants was demonstrating how to use the veggies of the season. This is a hit on New Year's day, the legend being that you eat black eyed peas on New Years day to insure health, wealth and happiness. Not so sure about the wealth, but health an happiness are great. You can use either fresh or frozen peas, but not canned and can substitue finely diced ham for the bacon. Good eating.

Provided by liral

Categories Beans

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

2 quarts water
2 tablespoons salt
1 lb black-eyed peas, fresh
1/4 lb minced bacon
1 tablespoon minced garlic
1 cup red onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup zucchini, diced
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons basil
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
2 tablespoons mustard, wholegrain
4 tablespoons olive oil
salt and pepper

Steps:

Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.
Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.
Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.

Nutrition Facts : Calories 266.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 12.9, Sodium 2788.8, Carbohydrate 20.2, Fiber 3.8, Sugar 6.5, Protein 6.7

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Categories Salad Pea Chill

Yield serves 8

Number Of Ingredients 13

Ingredients

3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup sugar
3 cups black-eyed peas, cooked
1 red bell pepper, seeded and diced
1/2 cup chopped green onion with tops
1 large tomato, diced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
4 tablespoons minced fresh parsley
2 tablespoons minced fresh oregano
1 large banana pepper (mild), seeded and diced
1 hot green pepper, seeded and diced (optional)

Steps:

Mix olive oil, vinegar, and sugar together and pour over the rest of ingredients. Mix well and chill. Use a slotted spoon to serve.

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