Black Eyed Pearice Salad Recipes

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MEDITERRANEAN BLACK EYED PEA SALAD



Mediterranean Black Eyed Pea Salad image

Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.

Provided by Suzy Karadsheh

Categories     Salad

Time 15m

Number Of Ingredients 12

15 ounce can black eyed peas, (drained and rinsed)
6 ounces grape tomatoes, (chopped)
1 English cucumber, (trimmed and chopped)
½ cup pomegranate arils, ((arils of ½ pomegranate))
2 green onions, (chopped)
20 mint leaves, (chopped)
Feta cheese, (optional)
2 tbsp pomegranate molasses
Juice of ½ lemon
4 tbsp extra virgin olive oil
1 garlic clove (minced)
Kosher salt & black pepper

Steps:

  • In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
  • Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
  • Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.

Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving

BLACK-EYED PEA-BASMATI SALAD



Black-Eyed Pea-Basmati Salad image

Provided by Guy Fieri

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1/2 cup dried black-eyed peas, rinsed
Kosher salt
1/2 cup basmati rice
1 teaspoon minced garlic
1/4 cup thinly sliced red onion
1/2 cup finely chopped red bell pepper
1/3 cup Spanish olives, halved
2 tablespoons coarse-grain dijon mustard
4 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon chopped fresh cilantro
Kosher salt and freshly ground pepper

Steps:

  • Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teaspoon salt. Bring to a boil and cook 4 minutes. Remove from the heat, cover and let sit 1 hour. Drain, then return to the saucepan with 1 cup fresh water. Bring to a simmer and cook, partially covered, until just al dente, about 10 minutes. Let cool in the liquid.
  • Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic. Bring to a simmer, cover and cook 16 minutes. Remove from the heat and let cool, then fluff with a fork.
  • Make the dressing: Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 teaspoon salt and 1 teaspoon pepper in a nonreactive bowl. Adjust the seasoning if necessary.
  • Assemble the salad: Drain the peas and toss with the rice in a large bowl. Add the onion, bell pepper and olives, then add the dressing and toss. Refrigerate until ready to serve.

BLACK-EYED PEA & RICE SALAD



Black-Eyed Pea & Rice Salad image

This always goes well at pot-luck. Every ingredient can be changed depending on what you have on hand. So easy to make too. Peas can be replaced by any bean on hand. Any grain or small pasta can replace the rice. Any combination of raw or cooked vegetables can be used. This is great for using up leftovers too.

Provided by J. White Harris

Categories     Rice Sides

Time 1h

Number Of Ingredients 14

THE SALAD
2 c canned black-eyed peas, drained
2 c cooked rice
1 c canned corn, drained
1 c carrot, grated
1 c celery, sliced
1/2 c raisins
1/2 c toasted nuts
1/4 medium red or white onion, chopped
1/4 c fresh cilantro, basil, or mint
THE DRESSING
1/4 c extra virgin olive oil
salt & ground black pepper, to taste
4 tsp vinegar or lemon juice (i use seasoned rice vinegar)

Steps:

  • 1. Drain black-eyed peas and place in a large bowl. (2 cups)
  • 2. Cook rice, and add to bowl. (2 cups)
  • 3. Meanwhile, prepare cooked and/or raw vegetables; add to bowl. (3 cups)
  • 4. Prepare raisins (1/2 cup), nuts (1/2 cup), sliced onions (1/4 onion), and chop herbs (1/4 cup); add to bowl.
  • 5. When ready to serve, drizzle salad with olive oil and sprinkle with salt and pepper to taste; toss to coat. Add vinegar or lemon juice; toss to coat again. Adjust seasonings and serve.

VIBRANT BLACK-EYED PEA SALAD



Vibrant Black-Eyed Pea Salad image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

  • In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

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

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.

SOUTHERN BLACK-EYED PEAS AND RICE SALAD



Southern Black-Eyed Peas and Rice Salad image

Make and share this Southern Black-Eyed Peas and Rice Salad recipe from Food.com.

Provided by cannedfood

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

14 1/2 ounces each reduced-sodium chicken broth
1/4 cup water
1 cup uncooked long-grain rice
16 ounces drained and rinsed black-eyed peas
1 cup diced red and yellow bell pepper
1 cup celery, thinly sliced
3/4 cup green onion, thinly sliced
1/2 cup bottled herbs or 1/2 cup low-fat Italian vinaigrette dressing

Steps:

  • Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
  • Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.

Nutrition Facts : Calories 125.9, Fat 0.3, SaturatedFat 0.1, Sodium 17.8, Carbohydrate 27.6, Fiber 1.2, Sugar 0.6, Protein 2.8

BLACK-EYED PEA/RICE SALAD



Black-Eyed Pea/Rice Salad image

This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.

Provided by katie in the UP

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup blackeyed peas, dried and rinsed
kosher salt
1/2 cup basmati rice
1 teaspoon garlic, minced
1/4 cup red onion, thinly sliced
1/2 cup red bell pepper, chopped
1/3 cup Spanish olives, sliced
2 tablespoons coarse grain Dijon mustard
4 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon cilantro, chopped
kosher salt and pepper

Steps:

  • Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
  • Bring to boil and cook 4 minutes.
  • Remove from the heat, cover and let sit for 1 hour.
  • Drain, then return to the saucepan with 1 cup fresh water.
  • Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
  • Let cool in liquid.
  • Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
  • Bring to a simmer, cover and cook 16 minutes.
  • Remove from the heat and let cool, then fluff with fork.
  • Dressing:.
  • Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
  • Adjust the seasoning to suit your tastes.
  • Drain the peas and toss with the rice in a large bowl.
  • Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.

Nutrition Facts : Calories 161.5, Fat 8.6, SaturatedFat 1.2, Sodium 174.9, Carbohydrate 19.2, Fiber 2, Sugar 4.8, Protein 2.4

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

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

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

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

SPICY BLACK-EYED PEA SALAD



Spicy Black-Eyed Pea Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons red wine vinegar
1/2 clove garlic, finely grated
Pinch cayenne
Kosher salt
1/4 cup olive oil
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 cup mixed-color grape tomatoes, halved
1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
2 stalks celery, thinly sliced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

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