RECIPE FOR BLACK EYED 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.

VIBRANT BLACK-EYED PEA SALAD RECIPE: HOW TO MAKE IT

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

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

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

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, FatContent 6g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 319mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 5g protein. Diabetic exchanges 1 starch

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