Athens Marinated Black Eyed Peas Recipes

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ATHEN'S MARINATED BLACK-EYED PEAS



Athen's Marinated Black-Eyed Peas image

I got this recipe from "The Genuine Official Texas Cookbook". It's a great salad especially for get togethers.

Provided by Toni in Colorado

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

30 ounces black-eyed peas (2 15 oz. cans)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 garlic clove, chopped
1/2 cup cider vinegar
1/4 cup sugar
1/2 cup vegetable oil
1/2 teaspoon salt

Steps:

  • Drain the peas and rinse.
  • Combine onion, bell pepper and peas.
  • Mix remaining ingredients together and pour over pea mixture.
  • Cover and refrigerate for a time to blend.
  • I have never timed how long it takes, so I'm guessing on the time.
  • Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves.
  • I also have added 1/4 cup sliced black olives.

Nutrition Facts : Calories 377.6, Fat 22.8, SaturatedFat 3.1, Sodium 743.4, Carbohydrate 35.8, Fiber 6.1, Sugar 11.1, Protein 8.4

MARINATED BLACK-EYED PEA SALAD



Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories     Salad     Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

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

MARINATED BLACKEYE PEAS



Marinated Blackeye Peas image

I love taking this for lunch, a package all in one and very good the next day when the flavors mix together. Recipe off of a can of Bush's beans..so not something I made up myself.

Provided by deb mill

Categories     Other Salads

Time 10m

Number Of Ingredients 9

1 can(s) blackeye peas
1/2 c celery
1 Tbsp onion
1 Tbsp olive oil, extra virgin
1 Tbsp vinegar
1 Tbsp mayonnaise, light
1/4 tsp salt
1 dash(es) cayenne
1 large tomatoes

Steps:

  • 1. Drain blackeyed peas and rinse with cold water and drain well.
  • 2. Add chopped celery and onion.
  • 3. Combine oil, vinegar, mayonnaise, salt and cayenne. Add chopped tomato. Mix well. Pour over peas, stir gently and refrigerate for several hours or overnight.

MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR



Marinated Black Eyed Pea Salad, Aka Texas Caviar image

Make and share this Marinated Black Eyed Pea Salad, Aka Texas Caviar recipe from Food.com.

Provided by GertieMcFlirty

Categories     Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chilies, chopped
1/4 cup red bell pepper, finely diced
1/2 cup purple onion, diced
2 garlic cloves, finely minced
1 teaspoon salt (or more to taste)
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 1/2 cups Italian dressing
red cabbage leaf, for garnish
minced green onion top, for garnish

Steps:

  • In large glass bowl, combine all ingredients except garnish, stirring to mix well.
  • If liquid does not cover peas in bowl, add a little more dressing.
  • Marinate, covered, in refrigerator for 24 hours.
  • Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
  • Garnish with green onion tops.

Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4

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