BLACK EYE PEA SALAD RECIPES

Name: Black-Eyed Pea Salad
Prep time: 10 min
Total time: 8 h 10 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 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 RECIPE | THE NEELYS | FOOD NETWORK

Black-Eyed Pea Salad Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

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.

MARINATED BLACK-EYED PEA SALAD | ALLRECIPES

Marinated Black-Eyed Pea Salad | Allrecipes image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories Bean Salads

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Yield 7 cups

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Steps:

Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts : Calories 158.8 calories, CarbohydrateContent 19.5 g, CholesterolContent 3.8 mg, FatContent 6 g, FiberContent 4.5 g, ProteinContent 7.3 g, SaturatedFatContent 1.2 g, SodiumContent 606.1 mg, SugarContent 1.3 g

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