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
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.
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
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 Food Network
Categories side-dish
Time 15m
Yield 7 to 8 servings
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
- In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.
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 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
This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.
Provided by Leslie in Texas
Categories Beans
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
- Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
- In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
- Gradually pour in the olive oil while whisking the mixture together.
- Gently fold in the black-eyed-peas.
- Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.
Nutrition Facts : Calories 209.1, Fat 18.4, SaturatedFat 2.6, Sodium 391.7, Carbohydrate 10.3, Fiber 2.7, Sugar 2.7, Protein 2.8
BLACK-EYED PEAS SALAD
This salad would make a terrific addition to summer BBQs and picnics, it travels and holds well. The slightly sweet and spicy dressing gives the vegetables a welcome zing.
Provided by Susie D
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
- While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
- Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
- Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
- Chill at least 2 hours to let flavors blend; Stir well before serving.
Nutrition Facts : Calories 205.9, Fat 7.3, SaturatedFat 1, Sodium 324.5, Carbohydrate 33.2, Fiber 2.8, Sugar 23.6, Protein 3.2
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