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
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.
BLACK-EYED-PEA SALAD WITH HERBS, WALNUTS AND POMEGRANATES
Provided by Molly O'Neill
Categories salads and dressings
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the peas in a medium saucepan, add cold water to cover by 2 inches and bring to a boil. Cook for 5 minutes. Drain. Add fresh water to just cover the peas and bring to a boil, then reduce heat to low and simmer until tender, 20 to 30 minutes. Drain and cool to room temperature.
- In a small bowl, whisk together the oil, lemon juice, walnuts, garlic, salt and pepper. In a serving bowl, combine the peas, arugula, parsley and purslane. Pour the dressing over the salad and toss well. Season to taste again with salt and pepper, sprinkle with the pomegranate seeds and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 2 grams
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
BULGUR AND BLACK-EYED PEA SALAD WITH TOMATOES, ONIONS, AND POMEGRANATE DRESSING
Provided by Engin Akin
Categories Fruit Garlic Herb Nut Onion Pepper Tomato Side Sauté Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For dressing:
- Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.
- For salad:
- Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Just before serving, mix tomatoes into salad and sprinkle with nuts.
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