Black Eyed Pea Salad With Baby Greens Recipes

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BABY SPINACH SALAD WITH BLACK EYED PEAS, LARDONS, AND PECAN-VINAIGRETTE



Baby Spinach Salad with Black Eyed Peas, Lardons, and Pecan-Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 cup black eyed peas, soaked in cold water overnight
Chicken stock or water, to cover
1/2 medium white onion, halved
1 bay leaf
1/4 teaspoon black peppercorns
1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or "lardons")
1 tablespoon chopped shallots
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup canola oil
1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup
1/4 cup pecan oil or other nut oil
1 pound baby spinach, washed and dried

Steps:

  • In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid.
  • Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside.
  • In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans.
  • In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans.

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

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.

GREEK BLACK-EYED PEAS SALAD



Greek Black-Eyed Peas Salad image

Black-eyed peas may not be part of the Greek New Year's tradition, as they are in the American South, but this recipe still makes a great, light dish.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h15m

Yield Serves four to six

Number Of Ingredients 13

1 1/2 cups black-eyed peas, washed and picked over
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 red pepper, diced
2 plump garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, lightly crushed in a mortar
1 red onion, halved and sliced (optional)
Freshly ground black pepper
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/2 cup crumbled feta

Steps:

  • Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
  • Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
  • If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This is a very different kind of salad that was originally published in a Better Homes and Gardens Holiday Cooking magazine with the Greens Stuffed Ham (#200036). We like to use this recipe as a unique way to serve the traditional Black-eyed peas for New Years Day. (The cooking time below reflects the chilling time).

Provided by Acerast

Categories     Beans

Time P1DT15m

Yield 12 serving(s)

Number Of Ingredients 11

4 cups black-eyed peas, cooked or 2 (15 ounce) cans black-eyed peas, rinsed and drained
1 small red onion, sliced into thin rings
1/3 cup salad oil
1/3 cup vinegar
2 tablespoons water
1 tablespoon sugar
1 garlic clove, minced
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups mixed salad greens, torn

Steps:

  • In a storage bowl with a lid, stir together the black-eyed peas and the onion rings.
  • In a separate bowl, whisk together the oil, vinegar, water, sugar, garlic, rosemary, salt and pepper.
  • Pour the vinegar mixture over the black-eyed peas and onions; toss to coat.
  • Cover and chill 2 to 24 hours.
  • To serve, line 12 salad plates with the mixed salad greens.
  • Divide the black-eyed peas, onions and dressing equally between the 12 plates.
  • Great with Greens Stuffed Ham and a potato side dish.

Nutrition Facts : Calories 122.9, Fat 6.5, SaturatedFat 0.9, Sodium 288.2, Carbohydrate 12.7, Fiber 2.8, Sugar 1.3, Protein 3.9

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

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

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 SALAD WITH BABY GREENS



Black-Eyed Pea Salad with Baby Greens image

Baby spinach and red mustard leaves are more tender and spicy than the familiar varieties of those greens. You can use other spicy baby lettuces, such as chard and tatsoi, or look for packaged blends (sometimes called spring or Asian mix) in many supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 11

1 can (15 ounces) black-eyed peas, drained and rinsed
1 tomato, diced (3/4 cup)
1/2 large red onion, thinly sliced
1 garlic clove, minced
1 tablespoon coarsely chopped cilantro
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
6 cups baby spinach
2 cups baby red mustard greens

Steps:

  • In a large bowl, combine black-eyed peas with tomato, onion, garlic, cilantro, vinegar, mustard, and oil; gently toss to combine. Season with salt and pepper.
  • When ready to serve, combine spinach and mustard greensin a large salad bowl. Top with the bean salad, and gentlytoss to combine.

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