Confetti Black Eyed Pea Salad Recipes

CONFETTI BLACK EYED PEA SALAD

Confetti Black Eyed Pea Salad image

Make and share this Confetti Black Eyed Pea Salad recipe from Food.com.

Provided by MsSally

Categories Low Cholesterol

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup olive oil
2 1/2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
2 teaspoons yellow onions (finely grated)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons honey
2 (15 1/2 ounce) cans black-eyed peas (rinsed, drained)
1 yellow bell pepper (finely diced)
1 large tomatoes (seeded, diced)
3/4 cup celery (thinly sliced)
3/4 cup carrot (peeled, finely diced)
2 tablespoons parsley (chopped)

Steps:

Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
Gently stir to combine.
Cover and refrigerate up to 24 hours before serving.

Nutrition Facts : Calories 188.5, Fat 9.8, SaturatedFat 1.4, Sodium 512.2, Carbohydrate 20.4, Fiber 4.7, Sugar 2.8, Protein 5.9

BLACK-EYED PEA SALAD WITH TURMERIC VINAIGRETTE

Black-Eyed Pea Salad with Turmeric Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
One 1-pound bag frozen black-eyed peas
1/4 cup olive oil
2 scallions, chopped, whites and greens kept separate
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
3 tablespoons red wine vinegar
4 radishes, quartered and thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.

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

Ingredients

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.

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

This recipe is an adaption of one that I found awhile back. It has quickly become one of DH's favorites. It can be made several hours in advance and kept in the refrigerator. Please note that the cooking time is the minimum recommended time to chill the salad before serving.

Provided by PaulaG

Categories Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
1 celery rib, chopped
1/4 finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon mayonnaise
1/4 teaspoon salt
2 -3 dashes Tabasco sauce
1 medium roma tomato, diced

Steps:

In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
Just before serving, add the diced tomato and stir to combine.

BLACK EYED PEA SALAD

Black Eyed Pea Salad image

This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that is balanced by a sweet and sour vinaigrette. The salad also has crunch from a mix of iceberg lettuce and green cabbage and more earthy crunch from red radish slivers.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup ketchup
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
1/2 teaspoon celery seed
salt
fresh ground black pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1/2 head iceberg lettuce, coarsely shredded
1/4 head green cabbage, coarsely shredded
1/2 cup red radish, cut in half lengthwise then into thin halfmoons

Steps:

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with salt and pepper.
Combine the salad ingredients in a serving bowl, or divide among individual plates.
Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 246, Fat 14.5, SaturatedFat 2.1, Sodium 551, Carbohydrate 24.4, Fiber 6.2, Sugar 6.9, Protein 6.9

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

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

Ingredients

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

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

Black-Eyed Pea Salad image

Really light and delicious. great for summer, but i like it any season! From the Neelys on the Food Network.

Provided by Marmaduke2

Categories Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 large tomatoes, 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 & freshly ground black pepper
2 (15 ounce) cans black-eyed peas, drained

Steps:

Combine the first 6 ingredients in a bowl.
In a small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
Toss all together and let marinate for at up to 8 hours in the refrigerator before serving.

Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 1.3, Sodium 640.4, Carbohydrate 34.3, Fiber 8.4, Sugar 3.3, Protein 10.9

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

Ingredients

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

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