BLACK-EYED PEA AND JALAPENO SALAD
Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
MARINATED BLACK-EYED PEA SALAD
Steps:
- Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
- Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g
SIMPLE BLACK-EYED PEA SALAD
Every time I make this, I am amazed at how delicious it is and wonder why I don't make it every night. I always get rave reviews for this simple salad. If you remove the seeds and ribs from the chilies there is really no heat.
Provided by CookBrooke
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 31.2 g, Fat 14.7 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 2.2 g, Sodium 628.9 mg, Sugar 1 g
BLACK-EYED PEA SALAD WITH AVOCADO AND JALAPENO
"I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!" A fun alternative to pasta or potato salad. -Nancy Cariker, Bakersfield, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 237 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 7g fiber), Protein 7g protein.
BLACK-EYED PEA AND JALAPEñO SALAD
Piquant jalapeño chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.
Yield serves 4
Number Of Ingredients 7
Steps:
- Put the black-eyed peas, jalapeños, onion, and sprouts in a large bowl. Add the oil and vinegar, and toss well. Season with salt and pepper.
COLD BLACK-EYED PEA SALAD W/ JALAPENO DRESSING
This recipe came from my little sister's mother years ago... My Mom and I make it for BBQs and it's always a hit. Can be made up to a day in advance. Do not add cucumber until nearly ready to serve or it will be soggy.
Provided by OTMama
Categories Beans
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan, cover peas with 4" cold water.
- Add bay leaf boil over moderate heat- reduce to low and simmer, stirring occasionally, until the peas are tender-approximately 50 minutes.
- Add water if peas look dry.
- Drain in colander, rinse with cold water; discard bay leaf.
- Transfer to large bowl and toss w/ red onion.
- Combine ingredients from orange zest to black pepper.
- Whisk in olive oil.
- Add to peas and toss well.
- Cover and refrigerate.
- Just before serving, fold in the cucumber and jalapeno.
Nutrition Facts : Calories 405.4, Fat 21.1, SaturatedFat 3, Sodium 307.7, Carbohydrate 42.8, Fiber 6.7, Sugar 8.8, Protein 14
JALAPEñO BLACK-EYED PEAS
Categories Bean Side High Fiber Wheat/Gluten-Free Kwanzaa Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Place black-eyed peas in heavy large saucepan. Pour enough cold water over peas to cover by 3 inches and soak overnight. Drain peas.
- Return peas to same saucepan. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
- Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.)
BLACK-EYED PEA SALAD
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
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.
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