Black Eyed Peas No Salsa Required Recipes

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BLACK-EYED PEA SALSA



Black-Eyed Pea Salsa image

Colorful tomatoes, green pepper and red onion contrast nicely with black-eyed peas. -Lynn McAllister, Mt. Ulla, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 5 cups.

Number Of Ingredients 10

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 medium tomatoes, chopped
1 cup chopped green pepper
1/2 cup chopped red onion
4 green onions, sliced
1 garlic clove, minced
1 cup Italian salad dressing
1/4 cup sour cream
1/4 cup minced fresh parsley
Tortilla chips

Steps:

  • In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 250mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BLACK EYED PEA SALSA



Black Eyed Pea Salsa image

I first had this salsa at a house warming party served with tortilla chips. It was the first thing to go, everyone loved it. I found it's an excellent side to grilled pork tenderloin. I've served it cold and hot; I think it's good both ways but my husband did not like it as much hot. It's a very healthy dish and a great way to get your veggies in for the day. It's one of the recipes that I actually like black eyed peas in.

Provided by DeAnna Owens

Categories     < 30 Mins

Time 20m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 15

4 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
4 cups black-eyed peas (drained & rinsed)
3/4 cup celery, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup Spanish onion, diced
1/2 cup radish, diced
1/2 cup tomatoes, diced
1/2 cup fresh cilantro, chopped
1 (4 ounce) can diced green chilies
1 jalapeno (diced, deveined & deseeded)
2 fresh garlic cloves

Steps:

  • Chop all the vegatables.
  • Add the rest of ingredients to a bowl, deep enough to mix the ingredients together.
  • If served cold, refrigerate for at least an hour before serving.
  • If served warm, heat up in the microwave or on the stove-top.

Nutrition Facts : Calories 140.3, Fat 4.2, SaturatedFat 0.7, Sodium 611.5, Carbohydrate 20.5, Fiber 5.1, Sugar 2.2, Protein 6.4

BLACK EYED PEAS - NO SALSA REQUIRED!



Black Eyed Peas - No Salsa Required! image

I threw this together the other night when I wanted something to go with my catfish and slaw. It's also great with barbeque!

Provided by kitchengrrl

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 tablespoon olive oil
1/2 yellow onion, chopped fine
1 clove garlic, minced
1 (15 ounce) can black-eyed peas
1/2 cup frozen corn
1 roasted red pepper, chopped large
1/2 jalapeno, seeded and chopped fine

Steps:

  • In a med saucepan, saute onion until clear in olive oil.
  • Add garlic and heat until fragrent, about 30 seconds.
  • Add all other ingredients, stir, and cook over med heat until warmed through.

Nutrition Facts : Calories 122.2, Fat 2.5, SaturatedFat 0.4, Sodium 319.1, Carbohydrate 20.5, Fiber 4.3, Sugar 0.7, Protein 5.9

BLACK-EYED PEAS SALSA



Black-Eyed Peas Salsa image

I got this recipe from my sister in-law when my niece graduated from college. It was a big hit at her party.

Provided by Chef Eileen

Categories     Sauces

Time 15m

Yield 20-30 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black-eyed peas, drained and rinsed
2 (15 ounce) cans white shoepeg corn, drained
1 (10 ounce) can diced rotel
12 green onions (chopped)
1 bell pepper (seeded and chopped)
1 jalapeno pepper (seeded and chopped)
1 diced tomato
1 tablespoon minced garlic
1 (14 ounce) bottle zesty Italian dressing
salt and pepper

Steps:

  • Combine all ingredients in large bowl,mix well.
  • Chill and serve with Frito Scoops or your favorite chips.

Nutrition Facts : Calories 134.9, Fat 6.2, SaturatedFat 1, Sodium 515.2, Carbohydrate 18.4, Fiber 2.8, Sugar 2, Protein 3.7

BLACK-EYED PEAS BLACK BEAN SALSA



Black-Eyed Peas Black Bean Salsa image

I got this recipe at a party. It's a recipe that has been passed a ton so I am not really sure of it's orgin. It's really good, really sweet and really easy.

Provided by Runner24

Categories     Low Protein

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup olive oil
1 cup granulated sugar
1/2 cup cider vinegar
1 (14 ounce) can black-eyed peas, drained
1 (6 ounce) can white shoepeg corn, drained
1 (14 ounce) can black beans, drained
1 (4 ounce) jar pimientos, drained
1 (14 ounce) can canned jalapeno slices, drained & chopped
1 cup celery, choppped
1 small red onion, chopped

Steps:

  • Combine olive oil, granulated sugar and cider vinegar in a small saucepan. Simmer until all sugar is dissolved.
  • In a large bowl, combine the remaining ingredients.
  • Pour liquid mixture over bean mixture.
  • Refrigerate for 24 hours.
  • Drain before serving. (I use a spoon with holes and scoop out).

Nutrition Facts : Calories 386.6, Fat 22.6, SaturatedFat 3.2, Sodium 798.9, Carbohydrate 42, Fiber 6.7, Sugar 21.7, Protein 6.5

BLACK-EYED PEAS SALSA



Black-Eyed Peas Salsa image

This goes with the Cajun Style Grits with Blackeye salsa recipe. This salsa was so good that we are sure that it would be just wonderful with tortilla chips.

Provided by personalchef

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup black-eyed peas, canned rinsed, drained, coarsely chopped or 3/4 cup cooked dry-packaged black-eyed peas, rinsed, drained, coarsely chopped
2 cups chopped tomatoes
3 tablespoons chopped onions
1 tablespoon minced jalapeno chile
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients. Let stand 20-30 minutes before serving.
  • Makes about 2 1/2 cups.

Nutrition Facts : Calories 56.4, Fat 0.5, SaturatedFat 0.1, Sodium 430.5, Carbohydrate 10.9, Fiber 2.8, Sugar 2.8, Protein 3.1

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