Summery Black Eyed Pea Salad Recipes

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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 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

BLACK-EYED PEA SALAD

Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10



Black-Eyed Pea Salad image

Steps:

  • In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

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

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9



Black-Eyed Pea Salad image

Steps:

  • Preheat oven to 450 degrees F.
  • Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
  • Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
  • Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

1 tablespoon olive oil, approximately, as needed to brush on peppers
1 red bell pepper, halved, stemmed and seeds removed
1 yellow bell pepper, halved, stemmed and seeds removed
1/3 cup red wine vinegar
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1 cup olive oil, preferably extra-virgin
2 (16-ounce) cans black eyed peas, drained
2 tablespoons sliced scallions, white and tender green parts only (from about 6 scallions)
2 tablespoons chopped fresh parsley leaves, from about 1-ounce parsley, stems removed

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

SUMMER BLACK-EYED-PEA SALAD

In this colorful salad, okra, vine-ripened tomatoes, fresh black-eyed peas, and corn are braised and served at room temperature with an oregano vinaigrette.

Provided by Martha Stewart

Number Of Ingredients 9



Summer Black-Eyed-Pea Salad image

Steps:

  • Bring a medium pot of salted water to a boil. Using a paring knife, score the nonstem ends of the tomatoes; place 2 tomatoes at a time in boiling water. Leave just until skins begin to pull away, 30 seconds to 1 minute. Reserving liquid, use a slotted spoon to transfer tomatoes to a bowl of ice water to stop the cooking. When cool enough to handle, gently peel off skin with your fingers. Set tomatoes aside.
  • Place the corn in the same boiling water, and cook until just tender, about 3 minutes. When cool enough to handle, stand one ear of corn on a cutting board. Using a sharp knife, cut down the length of the ear, removing the corn kernels. Repeat with remaining ears of corn. Set corn kernels aside.
  • Discard water in pot, and refill to 3/4-inch level with the black-eyed-pea cooking liquid or water. Add 5 sprigs oregano to the liquid along with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon olive oil. Arrange tomatoes and okra in the water; cover, and bring to just below the boiling point over medium-high heat. Keep covered; reduce heat so liquid just simmers. Cook until okra is just tender, 4 to 8 minutes; gently stir after 2 minutes so all of the okra is wet with the liquid. Do not overcook the okra. Using a slotted spoon, transfer the okra and tomatoes to a large serving platter. Discard liquid.
  • In a small bowl, whisk together the vinegar, salt and pepper to taste, and the remaining 5 tablespoons olive oil. Finely chop remaining oregano, and whisk it into vinegar mixture. Arrange the corn and peas on the platter. Drizzle with the vinaigrette. Let sit at room temperature about 20 minutes; serve.

1 teaspoon salt, plus more for sauce and seasoning
4 vine-ripened tomatoes
4 ears fresh corn, husks removed
4 cups Traditional Black-Eyed Peas, with cooking liquid
8 sprigs fresh oregano or marjoram
1/2 teaspoon freshly ground pepper, plus more for seasoning
6 tablespoons extra-virgin olive oil
1 pound fresh okra, ends trimmed
1/4 cup red-wine or sherry vinegar

NEW YEAR'S BLACK-EYED PEA SALAD

A southerner would scoff at this dish, which contains no ham hocks or salt pork. The vibrant salad, which I like to serve warm, makes it very clear that those ingredients are not essential for great black-eyed peas.

Provided by Martha Rose Shulman

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16



New Year's Black-Eyed Pea Salad image

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add half the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the black-eyed peas and the water and bring to a simmer. Skim off any foam from the surface of the water. Add the bay leaf and salt to taste (1 to 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Add the remaining garlic, cover and simmer until the beans are tender but intact. Taste and adjust salt. Remove from the heat and carefully drain through a colander or strainer set over a bowl. Transfer the beans to a large salad bowl.
  • In a pyrex measuring cup or a small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in 1/2 cup of the bean broth, then the olive oil. Taste and adjust seasonings. Add a little more vinegar if you wish. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 711 milligrams, Sugar 3 grams, TransFat 0 grams

1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 or 4 garlic cloves, minced
1 pound black-eyed peas, washed and picked over
6 cups water
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
1 to 2 teaspoons lightly toasted cumin, ground (to taste)
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 large red bell pepper, diced
1/2 cup chopped cilantro

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