Best 10 Black Eyed Pea And Bean Salad Recipes
In the realm of salads, black-eyed peas and beans reign supreme, offering a delightful symphony of flavors and textures that tantalize the taste buds. These humble legumes, often overlooked in the culinary world, are nutritional powerhouses, brimming with protein, fiber, and essential vitamins and minerals. Unleash their potential in this delectable salad, where they unite with crisp bell peppers, refreshing cucumbers, zesty red onions, and a chorus of aromatic herbs.
Drizzle the salad with a zesty dressing, a harmonious blend of tangy vinegar, sweet honey, and robust olive oil, creating a flavor profile that dances on the palate. This versatile salad can be tailored to your liking, whether you prefer a classic vegetarian version, a hearty protein-packed option with grilled chicken or shrimp, or a vegan delight with crumbled tofu. It's a salad that transcends seasons, perfect for warm summer picnics or cozy winter gatherings. With its vibrant colors, delightful crunch, and satisfying flavors, this black-eyed pea and bean salad is a culinary celebration that will leave you craving for more.
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
MEDITERRANEAN BLACK EYED PEA SALAD
Simple and hearty black eyed pea salad with chopped vegetables, fresh herbs, pomegranate arils, and a bright Mediterranean dressing. Keep it vegan or add a sprinkle of creamy feta to finish! The perfect lunch or side next to your favorite protein.
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine the black eyed peas, chopped tomatoes, cucumbers, pomegranate arils, onions, and fresh mint.
- Make the dressing. In a small bowl, whisk together the pomegranate molasses (or balsamic reduction), lemon juice, olive oil, garlic and a good dash of salt and pepper.
- Pour the dressing over the black eyed pea salad. Mix well to combine. Finish with a sprinkle of feta cheese, if you like.
Nutrition Facts : Calories 190.3 kcal, Carbohydrate 25.6 g, Protein 6.5 g, Fat 7.7 g, SaturatedFat 1.1 g, Sodium 9.4 mg, Fiber 6.1 g, ServingSize 1 serving
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
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 BEAN & BLACK-EYED PEA SALAD
Wonderful cold salad - this dish doubles as an appetizer served with tortilla chips. Passed along through a family friend. Very easy to prepare--!
Provided by puglvr
Categories Black Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the first 7 ingredients in a large bowl.
- Add black beans and the next 4 ingredients, tossing to coat.
- Cover and chill at least 30 minutes.
- Arrange lettuce around salad.
Nutrition Facts : Calories 373.9, Fat 15.2, SaturatedFat 2.2, Sodium 620.4, Carbohydrate 50.1, Fiber 12.2, Sugar 1.9, Protein 14.1
BLACK-EYED PEA AND BEAN SALAD
"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
Time 15m
Yield 8 servings.
Number Of Ingredients 10
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, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
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.
CONTEST-WINNING BLACK-EYED PEA SALAD
This is a wonderful recipe to serve any time of the year, but it's especially good with ripe cherry tomatoes picked fresh from the garden.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.
Nutrition Facts : Calories 184 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 287mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
VEGAN BLACK EYED PEA SALAD WITH CILANTRO
Steps:
- Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.
Nutrition Facts : Calories 121 calories, Carbohydrate 17 g, Fat 4.1 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 735.9 mg, Sugar 1.5 g
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
Tips:
- Choose fresh and high-quality ingredients: Use fresh and flavorful vegetables, herbs, and beans for the best results. Fresh produce will provide the dish with a crisp texture and vibrant colors.
- Soak the beans overnight: Soaking the beans overnight will help soften them and reduce their cooking time. You can also use canned beans if you're short on time, but be sure to rinse them thoroughly before using.
- Cook the beans properly: Follow the recipe instructions carefully to ensure that the beans are cooked through but still retain their shape. Overcooked beans will become mushy and lose their flavor.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your salad. Common choices include cucumbers, tomatoes, bell peppers, onions, and corn. You can also add chopped greens like spinach or kale for an extra boost of nutrition.
- Make a flavorful dressing: The dressing is what really brings the salad together. Use a combination of olive oil, vinegar, herbs, and spices to create a dressing that complements the flavors of the salad.
- Let the salad marinate: After you've assembled the salad, allow it to marinate for at least 30 minutes before serving. This will allow the flavors to meld together and develop.
Conclusion:
Black-eyed pea and bean salad is a delicious and refreshing dish that is perfect for summer gatherings. It's packed with protein, fiber, and vitamins, and it's also a good source of antioxidants. With its colorful appearance and flavorful dressing, this salad is sure to be a hit at your next potluck or barbecue.
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