Best Zesty Black Eyed Peas And Black Bean Salad Recipes
SOUTHWESTERN BLACK BEAN AND BLACK EYED PEAS SALAD RECIPE
Provided by LittleFamilyAdventure.com
Time 35m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the dressing ingredients.
- Whisk well.
- Add remaining ingredients to bowl and stir to combine.
- Cover and refrigerate for at least 30 minutes.
Nutrition Facts : Calories 146 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 99 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SPICY BLACK-EYED PEA SALAD
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.
ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD
What a refreshing twist for the traditional Black-Eyed peas for New Years! This dish can be served in a number of ways; a wonderful zesty salad, a side dish that is wonderful with fish, pork, steak or chicken (blackened of course), or serve with corn chips as an appetizer. This is a wonderful dish to serve in the summer as...
Provided by Diane Atherton
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 16
Steps:
- 1. Whisk together first 7 ingredients; set aside.
- 2. Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
- 3. Refrigerate several hours or over night before serving.
- 4. Serve on lettice leaves and garnish with slices of avocado, limes and sprigs of cilantro. Or as a side dish with blacken fish, chicken, steak or pork. Or serve with corn chips as a nice snack or appetizer. Enjoy
BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Provided by Carla Hall
Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
- Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
- DO AHEAD: The salad can be refrigerated for up to 1 day.
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
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
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
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.
TEXAS CAVIAR I
Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
Provided by ELKINSMEG
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 1h15m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 11.8 g, Fat 5.4 g, Fiber 3.7 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 414.7 mg, Sugar 1.3 g
THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)
This is a delicious, easy, and fresh-tasting update on a classic salad I adapted from "Gourmet Magazine" (March 2007). It's a great side dish that would compliment most meats and fish. If you want this as a main dish, add some crumbled feta. Recipe requires at least 10 minutes marinating time (and more is even better). It's a great do-ahead or single person recipe as it makes great leftovers!
Provided by blucoat
Categories Soy/Tofu
Time 25m
Yield 6 side dish servings
Number Of Ingredients 12
Steps:
- Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
- Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
- Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
VIBRANT BLACK-EYED PEA SALAD
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
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
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
Time 15m
Yield 4
Number Of Ingredients 6
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
ZESTY BLACK-EYED PEA SALSA
"Whenever there's a family gathering, my sister-in-law brings this zesty bean dip, and it's a big hit," report Pamela Smith of Flushing, New York. "Since it keeps well in the refrigerator, it's great to have on hand for unexpected guests."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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