Black Eyed Peas Corn And Squash Salad Recipes

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GREEK-STYLE BLACK EYED PEAS RECIPE



Greek-Style Black Eyed Peas Recipe image

If you are looking for a healthy and hearty meal, or need to feed a crowd on a budget, this black eyes peas recipe is ideal. Humble pantry ingredients get a flavorful makeover with onions, garlic, and bold Greek spices. Finished with citrus and a handful of fresh herbs!This vegan black eyed peas stew is popular even among meat lovers!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 16

Extra virgin olive oil,
1 large yellow onion, (chopped)
4 garlic cloves, (chopped)
1 green bell pepper, (chopped)
2 to 3 carrots, (peeled and chopped)
1 15- oz can diced tomato
2 cups water
1 dry bay leaf
1 1/2 tsp ground cumin
1 tsp dry oregano
1/2 tsp paprika
Kosher salt and black pepper
1/2 tsp red pepper flakes, (optional)
2 15- oz cans black eyed peas, (drained and rinsed)
1 lime or lemon, (juice of)
1 cup chopped fresh parsley

Steps:

  • In a large pot or Dutch oven, heat extra virgin olive oil over medium heat till shimmering but not smoking. Add onions and garlic. Saute briefly until translucent and fragrant. Add bell peppers and carrots. Cook for 5 minutes, tossing regularly.
  • Now add diced tomatoes (with their juices), water, bay leaf, spices, salt and pepper. Raise the heat and bring to a boil. Add in the black eyed peas. Boil for 5 minutes, then lower heat. Cover part-way and let simmer for 25 to 30 minutes (occasionally check to stir. If the black eyed pea stew looks too dry, add a tiny bit of water.)
  • Finally, stir in lemon juice and parsley.
  • To serve, transfer to bowls. Add a generous drizzle of extra virgin olive oil. Enjoy with a side of warm Greek pita or on top of orzo, rice, or your favorite grain.

Nutrition Facts : Calories 46.2 kcal, Sugar 4.4 g, Sodium 331.1 mg, Fat 0.5 g, SaturatedFat 0.1 g, Carbohydrate 10.7 g, Fiber 3 g, Protein 1.8 g, UnsaturatedFat 0.1 g, ServingSize 1 serving

CORN AND SQUASH SALAD



Corn and Squash Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 ears corn, husks removed, cut in half
1 medium summer squash, halved lengthwise and quartered
1 medium zucchini, halved lengthwise and quartered
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon chili powder
1 teaspoon ground black pepper, plus more for seasoning
2 limes, zested and juiced
1 clove garlic, pressed
1 heirloom tomato, sliced 1/4-inch thick
1/3 cup crumbled queso fresco
1/4 cup cilantro leaves

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Place the corn, squash and zucchini in a large bowl.
  • To make the dressing, add the olive oil, honey, cumin, salt, chili powder, black pepper, lime zest and juice and garlic to a mixing bowl or small mason jar. Stir or secure the lid and shake to combine. Pour two-thirds of the dressing over the vegetables and toss to coat completely.
  • Grill the vegetables, turning as needed, until really nice grill marks begin to form, about 5 minutes for the squash and 7 minutes for the corn in total. Remove to a baking sheet and cover with foil to keep warm.
  • Arrange the slices of tomatoes around the edge of a large cutting board or platter and season with a pinch or two of salt and pepper. Place the grilled vegetables around the platter thoughtfully, making sure to leave some of the tomato peeking through. Drizzle over the remaining dressing and shower with the queso fresco and cilantro.

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

THE BLACK-EYED PEA'S BAKED SQUASH



The Black-Eyed Pea's Baked Squash image

I love this squash recipe served at the Black-Eyed Pea Restaurant. The recipe was posted in response to a request, but it's been a family favorite ever since it was posted in the local paper years ago. A true Southern favorite.

Provided by PanNan

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

5 lbs yellow squash
2 eggs
1 cup breadcrumbs
4 ounces butter
1/4 cup sugar
2 teaspoons salt
2 tablespoons finely chopped onions
1 dash pepper

Steps:

  • Cut the tops off the squash.
  • Cut in 3- 4 pieces.
  • Boil in water til tender (just a few minutes).
  • Drain and mash.
  • Add remaining ingredients.
  • Place in casserole dish.
  • Cover with light layer of breadcrumbs.
  • Bake at 350 til lightly browned (about 10- 15 minutes).

Nutrition Facts : Calories 185, Fat 11.2, SaturatedFat 6.4, Cholesterol 61.6, Sodium 652, Carbohydrate 17.9, Fiber 2.1, Sugar 9.7, Protein 4.7

BLACK-EYED PEA AND PUMPKIN SALAD



Black-Eyed Pea and Pumpkin Salad image

Provided by Beatriz Llamas

Categories     Salad     Bean     Garlic     Onion     Tomato     Bake     Vegetarian     Basil     Bell Pepper     Pumpkin     Fall     Vegan     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 19

Peas
1 cup dried black-eyed peas
4 cups water
1/2 medium onion
1 bay leaf
1/2 teaspoon salt
Pumpkin
1 1/2 cups 1/2-inch cubes seeded peeled sugar pumpkin or butternut squash (about 6 ounces)
3 tablespoons water
1 tablespoon olive oil
1 small garlic clove, minced
Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lime juice
1 cup thinly sliced red onion
1/4 cup chopped green bell pepper
1/4 cup chopped seeded peeled cucumber
1 plum tomato, seeded, chopped
2 tablespoons chopped fresh basil

Steps:

  • For peas:
  • Place peas in large saucepan. Add enough water to cover by 3 inches. Let peas soak 2 hours. Drain peas; return to same pan. Add 4 cups water, onion, bay leaf, and salt. Bring to boil; reduce heat to medium, cover partially, and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain. Transfer peas to rimmed baking sheet to cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For pumpkin:
  • Preheat oven to 400°F. Arrange pumpkin in single layer in 8x8x2-inch glass baking dish. Drizzle with 3 tablespoons water and oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally, about 15 minutes. Add garlic; stir to coat. Cool.
  • For salad:
  • Whisk oil and lime juice in bowl. Season dressing with salt and pepper. Combine all remaining ingredients and peas in large bowl. Add dressing; toss. Season with salt and pepper. Add pumpkin; toss. (Can be made 2 hours ahead. Let stand at room temperature.)

BLACK-EYED PEA CORNBREAD



Black-Eyed Pea Cornbread image

My mother-in-law passed down this very old recipe to my wife. The first time she made it, I was completely surprised. I had never heard of it, and I've been unable to find anything else quite like it. You can fix this as a side dish to a meal, or make it into muffins for snacks. Either way, you'll be pleasantly surprised.

Provided by Chris

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

cooking spray
1 pound bulk spicy breakfast sausage
1 onion, chopped
1 cup white cornmeal
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
½ cup vegetable oil
2 eggs, lightly beaten
1 (15 ounce) can black-eyed peas, drained
1 (8 ounce) package shredded Cheddar cheese
¾ cup cream-style corn
1 (4.5 ounce) can chopped green chile peppers
¼ cup chopped pickled jalapeno peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Cook sausage and onion in a large skillet over medium heat, stirring until sausage is crumbly and no longer pink, about 5 minutes. Drain on paper towels.
  • Mix cornmeal, flour, salt, and baking soda together in a large bowl.
  • Whisk buttermilk, oil, and eggs together in a small bowl. Add to the cornmeal mixture, stirring just until moistened. Stir in sausage mixture, black-eyed peas, Cheddar cheese, corn, green chile peppers, and pickled jalapeno peppers. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 23.5 g, Cholesterol 73.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 1059.9 mg, Sugar 2.9 g

BAKED SQUASH CASSEROLE FROM BLACK-EYED PEA



Baked Squash Casserole from Black-Eyed Pea image

Make and share this Baked Squash Casserole from Black-Eyed Pea recipe from Food.com.

Provided by GoldsmithLissa

Categories     Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

5 lbs medium yellow squash, chopped
2 eggs, beaten
2 cups breadcrumbs
1/2 cup butter
1/4 cup sugar
2 tablespoons onions, chopped
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Bring a large saucepan of water to boil.
  • Add Squash. Return to a boil, reduce heat and cook until tender.
  • Drain and mash.
  • Stir in eggs, crumbs, butter, sugar, salt, onion and pepper.
  • Spoon mixture into greased casserole dish.
  • Sprinkle a light layer of bread crumbs on top.
  • Bake 30 to 40 minutes or until lightly browned.

Nutrition Facts : Calories 188.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 55.6, Sodium 211, Carbohydrate 21.7, Fiber 2.3, Sugar 7.7, Protein 5.1

BLACK-EYED PEAS, CORN AND SQUASH SALAD



Black-Eyed Peas, Corn And Squash Salad image

not set

Provided by BigOven Cooks

Categories     Salad

Time 15m

Yield 1

Number Of Ingredients 18

1 Bay leaf
1 bn Scallions; washed, sliced
; at an angle
2 ts Salt; plus
1/2 c Extra-Virgin Olive Oil
10 Ears Fresh corn; shucked
8 Italian Roma tomatoes;
1 Yellow onion; peeled,
; and stuck with
4 Crookneck yellow squash;
1/2 c Plain yogurt
1 ts Freshly-ground black pepper
2 tb Salt
1/4 c Sherry vinegar
1 1/2 c Dried black-eyed peas
2 Cloves
1 bn Flat-leaf parsley leaves;
3 Thin Zucchini; diced

Steps:

  • Rinse and drain black-eyed peas. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20 to 30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 2 to 3 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6322 broadcast 01-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 01-28-1997 Recipe by: Susan Feniger and Mary Sue Milliken

Nutrition Facts : Calories 5142 calories, Fat 441.284995 g, Carbohydrate 239.88434175 g, Cholesterol 3.675 mg, Fiber 50.6583013839722 g, Protein 87.321296 g, SaturatedFat 64.93848 g, ServingSize 1 1 Serving (941g), Sodium 152.2892 mg, Sugar 189.226040366028 g, TransFat 21.63906 g

BLACK EYED PEAS, CORN AND SQUASH SALAD



Black Eyed Peas, Corn And Squash Salad image

Provided by Global Cookbook

Number Of Ingredients 16

1 1/2 c. Dry black-eyed peas
1 x Yellow onion peeled, halved, and stuck with
2 whl cloves
1 x Bay leaf
2 tsp Salt plus
2 Tbsp. Salt
1 tsp Freshly-grnd black pepper
10 x ears Fresh corn shucked
3 x thin Zucchini diced
4 x Crookneck yellow squash diced
8 x Italian Roma tomatoes cored, diced
1 bn Scallions washed, sliced thin at an angle
1/4 c. Sherry vinegar
1/2 c. Plain yogurt
1/2 c. Extra-virgin extra virgin olive oil
1 bn Flat-leaf parsley leaves coarsely minced

Steps:

  • Rinse and drain black-eyed peas. Place in a medium heavy saucepan and add in onion halves (with cloves), bay leaf and sufficient water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 min. Add in 1 tsp. salt and 1/2 tsp. grnd pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20 to 30 min till beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cold. Meanwhile, bring large pot of water to the boil. Add in 2 Tbsp. salt and 5 corn cobs. Cook corn 2 to 3 min. Remove corn and repeat with remaining cobs. Let cobs cold, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add in diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 tsp. salt and 1/2 tsp. pepper. Drizzle in extra virgin olive oil while whisking so as to create an emulsion. Pour dressing over corn and vegetables. Add in cooled black-eyed peas and minced parsley. Stir gently to combine and serve.

Nutrition Facts : ServingSize 1861 g, Calories 1576, Fat 118.54 g, TransFat 0.0 g, SaturatedFat 18.65 g, Cholesterol 16 g, Sodium 14166 g, Carbohydrate 123.87 g, Fiber 25.9 g, Sugar 44.14 g, Protein 28.68 g

BLACK-EYED PEAS, CORN AND SQUASH SALAD



Black-Eyed Peas, Corn and Squash Salad image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 15

1 1/2 cups dried black-eyed peas
1 onion, peeled, cut in half and stuck with two cloves
1 bay leaf
2 teaspoons salt plus 2 tablespoons salt
1 teaspoon freshly ground pepper
10 ears fresh corn, shucked
2 tablespoons salt
3 thin zucchini, diced
4 crookneck yellow squash, diced
8 Italian Roma tomatoes, cored and diced
1 bunch scallions, washed and sliced thinly at an angle
1/4 cup sherry vinegar
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1 bunch flat leaf parsley, washed, leaves chopped coarsely

Steps:

  • Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
  • Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.

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