Southwestern Corn Black Eyed Pea Salad Recipe 465 Recipes

SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)

Southwestern Corn & Black Eyed Pea Salad Recipe - (4.6/5) image

Provided by rmulleni

Number Of Ingredients 13

Ingredients

DRESSING:
1 tablespoon sugar
3 tablespoons fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper sauce
SALAD:
1/3 cup red pepper, chopped
1/4 cup green onions, sliced
1 stalk celery, chopped
1 can (15-ounce) black-eyed peas, rinsed
1 can (11-ounce) whole corn, drained

Steps:

In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.

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.

SOUTHWESTERN BLACK-EYED PEA SALAD

Southwestern Black-Eyed Pea Salad image

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Yield Serves 10; 1/2 cup per serving

Number Of Ingredients 9

Ingredients

1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
2 tablespoons finely chopped fresh jalapeño, seeds and ribs discarded
1 tablespoon canola or corn oil
1 tablespoon water
1 medium garlic clove, minced
1/4 teaspoon pepper
3 15.5-ounce cans no-salt-added blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

Steps:

In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
(Per serving)
Calories: 131
Total fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 22g
Fiber: 5g
Sugars: 5g
Protein: 7g
Calcium: 43mg
Potassium: 327mg
1 1/2 starch
1/2 very lean meat

SOUTH-WEST SALAD WITH CORN AND BLACK BEANS

South-West Salad With Corn and Black Beans image

A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander.

Provided by Boomette

Categories Black Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

15 ounces black beans, drained
15 ounces corn kernels, drained
1/2 cup chickpeas, drained
1/2 cup frozen green pea, frozen (do not thaw them)
1/2 cup black olives, sliced
1 medium red bell pepper, diced
1/2 medium red onion, minced
1/2 cup jicama, diced (optional)
6 tablespoons red wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons Splenda granular
2 teaspoons garlic, crushed
3/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon dried red pepper
1/2 cup fresh coriander, chopped

Steps:

In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.

Nutrition Facts : Calories 194.2, Fat 6.9, SaturatedFat 1, Sodium 202.1, Carbohydrate 28.3, Fiber 6.8, Sugar 1.8, Protein 7

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