BLACK EYED BEAN SALAD RECIPES

Name: Black-Eyed Pea and Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Cuisine: North America, Cajun, Mexican
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 2 celery ribs, thinly sliced; 1/2 cup chopped sweet red pepper; 1/2 cup chopped red onion; 3 tablespoons red wine vinegar; 3 tablespoons white wine vinegar; 2 tablespoons olive oil; 1/2 teaspoon salt

BLACK-EYED PEA AND BEAN SALAD RECIPE: HOW TO MAKE IT

Black-Eyed Pea and Bean Salad Recipe: How to Make It image

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 celery ribs, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Steps:

In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.

Nutrition Facts : Calories 169 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 414mg sodium, CarbohydrateContent 26g carbohydrate (0 sugars, FiberContent 7g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch

ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD | JUST A PINCH ...

Zesty Black-Eyed Peas and Black Bean Salad | Just A Pinch ... image

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 well, especially when corn is fresh. It's good with frozen but fresh always wins my vote of approval. Hope you enjoy!

Provided by Diane Atherton @DeeDee2011

Categories Vegetables

Prep Time 15 minutes

Number Of Ingredients 16

Ingredients

1 teaspoon(s) lime zest (i got this from 1 large lime)
1/2 cup(s) fresh lime juice (i used 2 large limes, 4 small will work if you don't have large)
1/4 cup(s) olive oil, extra virgin
1/2 teaspoon(s) sea salt
1 teaspoon(s) chili powder
1/2 teaspoon(s) cumin
1 teaspoon(s) brown sugar (can use splenda brown sugar if desired)
1 - (15-ounce) can black-eyed peas, rinsed and drained
1 - (15.5-ounde) can black bean, rinsed and drained
1 1/2 cup(s) fresh yellow corn (or frozen)
1 medium green bell pepper, diced
1 medium jalapeno pepper, seeded and diced (always wear gloves when working with hot peppers)
2 to 3 - green onions, sliced (both green and white parts)
1/4 cup(s) fresh cilantro, chopped
- sliced avocado and lime for garnish
- additional cilantro for ganish

Steps:

Whisk together first 7 ingredients; set aside.
Combine peas, beans, corn, both peppers, onions and cilantro in bowl; pour liquid mixture over bean mixture. Toss to combine.
Refrigerate several hours or over night before serving.
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

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