Barbecued Ribs With Corn And Black Eyed Pea Salad Recipes
BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD
Categories Bean Vegetable Quick & Easy High Fiber Pork Rib Corn Summer Grill/Barbecue Jalapeño Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.
CORN AND BLACK-EYED PEA SALAD
This colorful side dish features corn, black-eyed peas, green peppers, and red onions, simply dressed with Pace Chunky salsa. It tastes VERY similar to some black bean and corn salsas. IT DOES FREEZE AND DEFROST just fine. There may be some extra liquid but you can just pour that right out.
Provided by Queenkungfu
Categories Corn
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
- Stir the salsa into the corn mixture until well coated.
- COVER and refrigerate the salad for 4 hours Stir the salad before serving.
Nutrition Facts : Calories 117.5, Fat 0.9, SaturatedFat 0.2, Sodium 512.9, Carbohydrate 25.1, Fiber 4.7, Sugar 2.7, Protein 5.6
BLACK-EYED PEAS AND SPARERIBS
This is a one-dish meal that I came up with years ago when I was raiding my pantry. It has been a long-standing favorite, and is especially tasty during the colder months. It smells great simmering on the stove!
Provided by JackieOhNo
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender.
- Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.
Nutrition Facts : Calories 643.1, Fat 35.2, SaturatedFat 11.4, Cholesterol 88.5, Sodium 964.9, Carbohydrate 46.8, Fiber 9.7, Sugar 12.1, Protein 30.9
CORN AND BLACK-EYED PEA SALAD
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 7
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.
COLD BLACK-EYED PEAS AND CORN
My husband raves about this! Easy to eat as a salad, but it's yummy with tortilla chips or Fritos®! It's easy to double or triple, and it's really simple to add more ingredients if you have them, like jalapenos. On its own, it's delicious!
Provided by Anne
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Mix black-eyed peas, corn, pimento peppers, onion, garlic, Italian dressing, coriander, and cilantro in a large bowl until well combined.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 37.5 g, Fat 2.8 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 0.5 g, Sodium 697.4 mg, Sugar 4.6 g
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BLACK EYED PEA SALAD (EASY!) | VANILLA AND BEAN
From vanillaandbean.com
Cuisine American, Vegan, VegetarianTotal Time 25 minsCategory Salad, SideCalories 166 per serving
- In a large mixing bowl, add the peas, corn, green and red bell pepper, onion, jalapeño, chilis and cilantro. Set aside.
- In a lidded jar add the vinegar, oil, mustard, garlic, salt, oregano, thyme, paprika and cayenne pepper. Shake well until emulsified.
- Pour dressing over the salad and stir well to incorporate the ingredients. Fold in the tomatoes. Taste for seasoning adjustment and add in fresh ground pepper.
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BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD …
From bonappetit.com
Servings 6
- Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.
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- Thinly slice the green onions. Mince the red onion. Dice the yellow pepper. Chop the cilantro. If using, chop the peach or cut the mango into bite-sized pieces. Place all the fresh ingredients and black eyed peas into a large bowl.
- In a medium bowl, whisk the apple cider vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil until thickened.
- Pour the dressing onto the fresh ingredients. Add the salt and fresh ground pepper to taste. Taste and add additional salt as needed (especially if you’re using cooked black eyed peas: they’ll have less salt than canned). Serve immediately or refrigerate up to 3 days.
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