COLD BLACK EYED PEA SALAD RECIPES

Name: Greek Black-Eyed Peas Salad
Total time: 1 h 15 min
Yield: Serves four to six
Cuisine: greek
Ingredients: 1 1/2 cups black-eyed peas, washed and picked over; 1 bay leaf; Salt to taste; 1/4 cup extra virgin olive oil; 1 red pepper, diced; 2 plump garlic cloves, green shoots removed, minced; 1 teaspoon cumin seeds, lightly crushed in a mortar; 1 red onion, halved and sliced (optional); Freshly ground black pepper; 1/4 cup chopped fresh dill; 2 tablespoons chopped fresh parsley; 2 tablespoons red wine vinegar; 1/2 cup crumbled feta

GREEK BLACK-EYED PEAS SALAD RECIPE - NYT COOKING

Greek Black-Eyed Peas Salad Recipe - NYT Cooking image

Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.

Provided by Martha Rose Shulman

Total Time 1 hours 15 minutes

Yield Serves four to six

Number Of Ingredients 13

Ingredients

1 1/2 cups black-eyed peas, washed and picked over
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 red pepper, diced
2 plump garlic cloves, green shoots removed, minced
1 teaspoon cumin seeds, lightly crushed in a mortar
1 red onion, halved and sliced (optional)
Freshly ground black pepper
1/4 cup chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/2 cup crumbled feta

Steps:

Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.
Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.
If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 8 grams, CarbohydrateContent 9 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 200 milligrams, SugarContent 2 grams

BLACK-EYED PEA DIP - SKINNYTASTE

Black-eyed Pea Dip - Skinnytaste image

For those of you who believe eating black eyed peas in the New Year will bring you luck (and we can certainly all use a little more luck) this healthy bean salad is for you! Whether you eat this as a salad or serve it as a dip with some baked chips, the zesty flavors in this salad is sure to turn you into a fan of black-eyed peas.

Provided by Gina

Categories Lunch Salad

Total Time 20 minutes

Yield 12

Number Of Ingredients 13

Ingredients

15 oz canned no salt black eye peas (Eden)
2 cloves garlic (crushed or minced)
3 tbsp fresh lime juice (from about 1 1/2 limes)
1 tbsp extra virgin olive
1 tsp cumin
pinch crushed red pepper flakes
1/2 tsp kosher salt
1 cup cooked corn (fresh or frozen, thawed)
1 cup cherry tomatoes (quartered)
1/4 cup minced red onion (finely diced)
1/4 cup cilantro (chopped)
1 jalapeño (seeded and diced (optional))
1 medium avocado (diced)

Steps:

Rinse and drain the black eyed peas in a colander.
In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well.
Add the black-eyed peas, corn, tomato, red onion, jalapeno if using and cilantro; mix well and refrigerate at least 20 minutes.
When ready to eat, gently mix in the avocado and serve right away.

Nutrition Facts : ServingSize 1 /3 cup, Calories 107 kcal, CarbohydrateContent 15 g, ProteinContent 4.5 g, FatContent 4 g, SodiumContent 65 mg, FiberContent 4 g, SugarContent 1 g

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