Quick And Easy Black Eyed Pea Salad Recipes

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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



Black-Eyed Pea Salad image

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

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

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



Quick and Easy Black Eyed Pea Salad image

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.

3 tablespoons lemon juice (juice of 1 lemon)
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground black pepper
1/4 teaspoon kosher salt (I used Seasoning Salt)
1/4 teaspoon sugar (I added a little extra)
1 cup quartered cherry tomatoes (I used roma tomatoes)
1 cup diagonally cut green onion (about 4 green onions)
1/2 cup finely chopped fresh parsley
1/2 teaspoon chopped of fresh mint (I omit the mint, but that's up to you)
1 (15 7/8 ounce) can black-eyed peas (rinsed and drained)
2 garlic cloves, minced

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



Black-Eyed Pea Salad image

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.

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

BLACK EYED PEA SALAD

This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that is balanced by a sweet and sour vinaigrette. The salad also has crunch from a mix of iceberg lettuce and green cabbage and more earthy crunch from red radish slivers.

Provided by threeovens

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11



Black Eyed Pea Salad image

Steps:

  • In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with salt and pepper.
  • Combine the salad ingredients in a serving bowl, or divide among individual plates.
  • Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 246, Fat 14.5, SaturatedFat 2.1, Sodium 551, Carbohydrate 24.4, Fiber 6.2, Sugar 6.9, Protein 6.9

1/4 cup olive oil
1/4 cup ketchup
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
1/2 teaspoon celery seed
salt
fresh ground black pepper
1 (15 ounce) can black-eyed peas, rinsed and drained
1/2 head iceberg lettuce, coarsely shredded
1/4 head green cabbage, coarsely shredded
1/2 cup red radish, cut in half lengthwise then into thin halfmoons

BLACK EYED PEA SALAD

A Southern tradition. Serve over sliced tomatoes or with flat bread, if you like. From "Food and Wine" magazine.

Provided by threeovens

Categories     Beans

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10



Black Eyed Pea Salad image

Steps:

  • Cover peas with water, bring to a boil, cover and reduce heat; simmer until peas are tender, about 45 minutes, drain.
  • Heat oil in a skillet, over medium heat, cook onions until softened, season with salt, then continue cooking until lightly browned, 8 minutes; transfer to a large bowl.
  • Meanwhile, roast bell pepper, in the oven, until it begins to char; let cool, peel, seed, and cut into 1/4 inch dice.
  • In a saucepan, boil salted water, blanch celery 30 seconds; drain and rinse with cold water.
  • To the bowl with the onions, add mayonnaise, vinegar, fold in black eyed peas, bell pepper, celery, and green onions; season with salt, pepper, and Tabasco sauce to taste.
  • Chill.

Nutrition Facts : Calories 231.1, Fat 7.5, SaturatedFat 1.1, Sodium 37.4, Carbohydrate 31.5, Fiber 6.4, Sugar 6.2, Protein 10.9

1 cup dried black-eyed peas or 1 (15 ounce) can black-eyed peas, drained and rinsed
2 tablespoons extra virgin olive oil
1 medium sweet onion, finely diced
1 red bell pepper
2 large celery ribs, cut into 1/4 inch dice
2 tablespoons low-fat mayonnaise
4 teaspoons cider vinegar
4 green onions, sliced thin (green parts only)
kosher salt & freshly ground black pepper
Tabasco sauce

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

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6



Simple Black-Eyed Pea Salad image

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

2 (15 ounce) cans black-eyed peas, drained and rinsed
1 small red onion, diced
2 jalapeno peppers, seeded and chopped
¼ cup olive oil
2 tablespoons red wine vinegar, or to taste
salt and ground black pepper to taste

BLACK EYED PEA SALAD

Make and share this Black Eyed Pea Salad recipe from Food.com.

Provided by lindalou

Categories     Low Cholesterol

Time 20m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 8



Black Eyed Pea Salad image

Steps:

  • Mix drained peas, tomatoes, onions, and bell pepper and refrigerate until ready to serve.
  • Just before serving crush fritos.
  • Add crused fritos, avocado, and catalina dressing to taste.

Nutrition Facts : Calories 294.8, Fat 17.9, SaturatedFat 2.4, Sodium 498, Carbohydrate 30.3, Fiber 5.1, Sugar 4.3, Protein 5.5

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can jalapeno black-eyed peas, drained
1 onion, diced
1 bell pepper, chopped
1 avocado, diced
1 tomatoes, diced
1 (8 ounce) bottle Catalina dressing
1 (9 3/4 ounce) bag Fritos corn chips

EASY BLACK-EYED PEA SOUP

Easy, good black-eyed pea soup! Top with cheese and sour cream if desired.

Provided by Donna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 1h10m

Yield 6

Number Of Ingredients 10



Easy Black-Eyed Pea Soup image

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 29 g, Cholesterol 43.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 6 g, Sodium 1757.8 mg, Sugar 5.4 g

1 pound bulk hot pork sausage
1 cup chopped sweet onion
1 cup chopped green bell pepper
2 cloves garlic, chopped
1 (32 fluid ounce) container chicken stock
2 (15 ounce) cans black-eyed peas (such as Bush's®), drained
2 (14 ounce) cans diced tomatoes, undrained
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried rosemary

BLACK EYED PEA BALSAMIC SALAD

I got this at a farmer's market in Texas. A chef from one of the local resturants was demonstrating how to use the veggies of the season. This is a hit on New Year's day, the legend being that you eat black eyed peas on New Years day to insure health, wealth and happiness. Not so sure about the wealth, but health an happiness are great. You can use either fresh or frozen peas, but not canned and can substitue finely diced ham for the bacon. Good eating.

Provided by liral

Categories     Beans

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 17



Black Eyed Pea Balsamic Salad image

Steps:

  • Bring water and salt to boil; add black-eyed peas and simmer until tender, about 20-25 minutes, being careful not to overcook peas (they shoud not be mushy). Strain and reserve peas.
  • Saute bacon for 5 minutes or until beginning to become crispy. Add garlic, onions, celery, carrots, and zucchini. Continue to saute for an additional 3 minutes. Keep veggies crisp. Add to peas and set aside.
  • Whisk together remaining ingredients, except salt and pepper, for a vinagrette. Toss with vegetables and season to taste. Serve warm or cold.

Nutrition Facts : Calories 266.4, Fat 18.2, SaturatedFat 4.2, Cholesterol 12.9, Sodium 2788.8, Carbohydrate 20.2, Fiber 3.8, Sugar 6.5, Protein 6.7

2 quarts water
2 tablespoons salt
1 lb black-eyed peas, fresh
1/4 lb minced bacon
1 tablespoon minced garlic
1 cup red onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup zucchini, diced
1 tablespoon thyme
2 tablespoons oregano
2 tablespoons basil
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
2 tablespoons mustard, wholegrain
4 tablespoons olive oil
salt and pepper

BLACK-EYED-PEA-SALAD WITH CELERY

This bright, crunchy salad is a fresh and speedy way to follow the southern tradition of eating black-eyed peas on New Year's Day for good luck.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 7



Black-Eyed-Pea-Salad with Celery image

Steps:

  • Soak onion in vinegar for 10 minutes. In a medium bowl, combine black-eyed peas, celery, parsley, and onion-vinegar mixture. Toss with oil and season with salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 2 days.

1/3 cup finely diced red onion
3 tablespoons red wine vinegar
2 (15-ounce) cans black-eyed peas, drained and rinsed
1/3 cup finely sliced celery
1/3 cup finely chopped parsley leaves
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

BLACK-EYED PEA TOMATO SALAD

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



Black-Eyed Pea Tomato Salad image

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

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

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Muffin-Tin Buffalo Chicken Tater Tots™ Cups_image Muffin Tin Buffalo Chicken Tater Tots™ Cups

Hainan Noodles/Japanese Somen Salad_image Hainan Noodles/Japanese Somen Salad

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Shrimp Corn Dogs (Yeh I said it!!!)_image Shrimp Corn Dogs (Yeh I said it!!!)

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