Corn And Black Eyed Pea Salad Recipes

CORN AND BLACK-EYED PEA SALAD

Corn and Black-Eyed Pea Salad image

This colorful side dish features corn, black-eyed peas, green peppers, and red onions, simply dressed with Pace Chunky salsa. It tastes VERY similar to some black bean and corn salsas. IT DOES FREEZE AND DEFROST just fine. There may be some extra liquid but you can just pour that right out.

Provided by Queenkungfu

Categories Corn

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) bag frozen whole kernel corn, thawed (about 3 cups)
1 (16 ounce) can black-eyed peas, rinsed and drained
1 large green pepper, chopped (about 1 cup)
1/2 cup red onion, chopped
1/2 cup fresh cilantro leaves, chopped
1 (16 ounce) jar chunky salsa

Steps:

MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
Stir the salsa into the corn mixture until well coated.
COVER and refrigerate the salad for 4 hours Stir the salad before serving.

Nutrition Facts : Calories 117.5, Fat 0.9, SaturatedFat 0.2, Sodium 512.9, Carbohydrate 25.1, Fiber 4.7, Sugar 2.7, Protein 5.6

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.

GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD

Grilled Corn, Edamame, and Black-eyed Pea Salad image

Provided by Food Network

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

4 ears grilled corn
1 pound edamame, cooked and shelled
2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
1 red onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons melted butter or 2 tablespoons olive oil
1 1/2 cups balsamic vinaigrette, or as needed
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large head red leaf lettuce, torn into bite size pieces
1 (12-ounce) bag baby spinach
Sliced plum tomatoes, for garnish

Steps:

Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve.
Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

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