POTLUCK BLACK-EYED PEA SALAD
"Whenever I get asked to potluck parties, this salad usually gets an invitation, too," chuckles Joy Polito Young of New Bern, North Carolina. "Since it takes a little time for the flavors to meld, I sometimes toss it together a day ahead, then add the fresh peppers just before serving."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place peas in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid. Return peas to pan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender. , Drain peas and place in a large bowl. Add salad dressing and onion; toss to coat. Cover and refrigerate until cool. Add the remaining ingredients; toss gently.
Nutrition Facts : Calories 141 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
BLACK-EYED PEA SALAD
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
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 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.
BLACK EYED PEA SALAD
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
- In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.
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.
SUMMERY BLACK-EYED PEA SALAD
A delicious black-eyed pea salad that is easy to make and looks beautiful at the table. Great for summer BBQs or potlucks. Tastes even better the next day!
Provided by KOHLSMOMMY
Categories Salad
Beans
Time 4h30m
Yield 12
Number Of Ingredients 12
Steps:
- Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
- Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
- For best flavor, refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g
BLACK-EYED PEA, PINEAPPLE AND RED PEPPER SALAD
Steps:
- Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Steps:
- Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
- Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
- DO AHEAD: The salad can be refrigerated for up to 1 day.
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