Gluten Free Blackeyed Pea Tomato And Corn Salad Recipes

GLUTEN-FREE BLACKEYED PEA, TOMATO AND CORN SALAD

Gluten-Free Blackeyed Pea, Tomato and Corn Salad image

This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 14

Ingredients

5 tablespoons lime juice
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
3/4 teaspoon pepper
3 cloves garlic, finely chopped
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (11 oz) sweet whole kernel corn, drained, rinsed
1 pint grape tomatoes, halved
1 cup diced sweet onion
1 bunch cilantro, chopped (1 cup)
1/3 cup crumbled queso fresco cheese

Steps:

In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
Divide among 6 serving plates; top with cilantro and cheese.

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g

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

BLACK-EYED PEA TOMATO SALAD

Black-Eyed Pea Tomato Salad image

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 large tomatoes, chopped
1 large sweet red pepper, chopped
1 cup diced red onion
4 bacon strips, cooked and crumbled
1 jalapeno pepper, seeded and diced
1/2 cup canola oil
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges

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.

CORN AND BLACK-EYED PEA SALAD

Corn and Black-Eyed Pea Salad image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (15-ounce) can black-eyed peas, rinsed and drained
1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye)
2 cups frozen corn kernels, thawed
1 tablespoon minced garlic
1 tablespoon hot sauce
1 tablespoon Cajun seasoning
1/3 cup honey mustard dressing

Steps:

In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

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