Best 7 Black Eyed Pea And Pumpkin Salad Recipes

Black-eyed pea and pumpkin salad is a delightful combination of flavors and textures, sure to tantalize your taste buds. With its vibrant colors and unique blend of sweet and savory ingredients, this salad is a perfect addition to any potluck, picnic, or lunch menu. The recipe features a hearty mix of black-eyed peas, roasted pumpkin, crisp red onion, and tangy feta cheese, all tossed in a zesty dressing made with olive oil, lemon juice, honey, and a hint of cumin. Variations of this salad include adding chopped fresh herbs like cilantro or parsley, or incorporating crumbled bacon or toasted walnuts for an extra layer of flavor and crunch. Whether you're looking for a light and refreshing side dish or a satisfying vegetarian main course, this black-eyed pea and pumpkin salad is sure to hit the spot.

Let's cook with our recipes!

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

Steps:

In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

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

Ingredients

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

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

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Provided by Food Network

Categories side-dish

Time 15m

Yield 7 to 8 servings

Number Of Ingredients 14

Ingredients

One (#10 can) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely chopped, optional
1/2 green bell pepper, seeded and finely chopped, optional
1/2 to 1 small or medium red onion, chopped
1 clove garlic, peeled and finely minced
3/4 cup chopped flat-leaf Italian parsley
1/2 fresh jalapeno, very finely minced
1/4 cup olive oil
1/4 cup canola oil
1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon brown mustard
1/2 tablespoon salt
1/2 tablespoon ground black pepper

Steps:

In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Provided by Deen Brothers

Categories healthy low carb potluck southern spring summer vegetarian

Time 5m

Yield 6 to 8

Number Of Ingredients 13

Ingredients

1 (15½-ounce) cans black-eyed peas, rinsed and drained
1 large tomato, finely chopped (¾ cup)
6 tablespoons thinly sliced green onions
½ large red bell pepper, seeded and finely chopped (about ⅓ cup)
½ large green bell pepper, seeded and finely chopped (about ⅓ cup)
1 jalapeño pepper, seeded (if desired) and finely chopped (2 tablespoons)
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
salt
freshly ground black pepper

Steps:

In a large bowl, stir together the peas, tomato, green onions, bell peppers, jalapeño pepper, parsley, basil, and cilantro. In a small bowl, whisk together the oil, vinegar, and salt and black pepper to taste. Pour the vinaigrette over the salad and toss to combine. Serve at room temperature or chilled.

BLACK-EYED PEA SALAD

Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 8h10m

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.

SPICY BLACK-EYED PEA SALAD

Spicy Black-Eyed Pea Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
1/2 clove garlic, finely grated
Pinch cayenne
Kosher salt
1/4 cup olive oil
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 cup mixed-color grape tomatoes, halved
1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
2 stalks celery, thinly sliced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

VIBRANT BLACK-EYED PEA SALAD

Vibrant Black-Eyed Pea Salad 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

Time 25m

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, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

Tips:

Select Fresh and High-Quality Ingredients: Choose fresh black-eyed peas, pumpkin, and other vegetables. Look for vibrant colors and firm textures.
Soak the Black-Eyed Peas: Soaking the black-eyed peas overnight or for several hours helps reduce cooking time and improves their texture.
Cook the Black-Eyed Peas Properly: Simmer the black-eyed peas gently until tender but not mushy. Overcooking can make them lose their shape and flavor.
Roast the Pumpkin: Roasting the pumpkin brings out its natural sweetness and caramelizes the edges. You can roast the pumpkin cubes in the oven or on a grill.
Make a Flavorful Dressing: The dressing is key to enhancing the flavors of the salad. Use a combination of olive oil, lemon juice, honey, and herbs to create a balanced and tangy dressing.
Add Variety to the Salad: Experiment with different ingredients to add texture and flavor to the salad. Consider adding roasted nuts, crumbled feta cheese, or fresh herbs like cilantro or mint.
Serve Fresh: This salad is best enjoyed fresh. Leftovers can be stored in the refrigerator for a day or two, but the texture and flavors may change slightly.

Conclusion:

This black-eyed pea and pumpkin salad offers a delightful blend of flavors and textures, making it a perfect side dish or light meal. The combination of roasted pumpkin, tender black-eyed peas, and a tangy dressing creates a satisfying and nutritious dish. Experiment with different ingredients and variations to suit your taste preferences. Whether you're looking for a healthy and refreshing salad for a potluck or a simple and flavorful side dish for your dinner table, this black-eyed pea and pumpkin salad is sure to impress.