BLACK-EYED PEA SALAD
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.
Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
BLACK-EYED PEA SALAD BOWL
Let this good-luck legume bring variety and nutrition to your table.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In medium bowl, gently mix all ingredients except lettuce. Refrigerate until serving time.
- Just before serving in large bowl, place lettuce; spoon salad over lettuce. Stir just to combine.
Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 5 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 3 g, TransFat 0 g
MEDITERRANEAN BLACK EYED PEA SALAD
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
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 SALAD
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
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 SALAD
Provided by Food Network
Categories side-dish
Time 4h40m
Yield 6 cups; 8 servings
Number Of Ingredients 21
Steps:
- Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
- Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
BLACK EYED PEA SALAD
Steps:
- Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
- In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.
BLACK-EYED PEA SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
- Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
- Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
POTLUCK BLACK-EYED PEA SALAD
"Whenever I get asked to potluck parties, this salad usually gets an invitation, too," chuckles Joy Polito Young of New Bern, North Carolina. "Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. , Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool. Add the remaining ingredients; toss gently.
Nutrition Facts : Calories 141 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
CONTEST-WINNING BLACK-EYED PEA SALAD
This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.
Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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