Best 8 Black Eyed Peas Salad Recipes

GREEK BLACK-EYED PEAS SALAD

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.

SPICY CREAMY CAJUN HAM AND BLACK EYED PEAS SALAD

Steps:

• Place the corn into a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until the corn is fully cooked, about 2 minutes. Drain the corn in a colander set in the sink.
• Mix together the warm corn, black-eyed peas, ham, celery, and onion in a salad bowl.
• Whisk together the sour cream, ketchup, cilantro, Cajun seasoning, and hot pepper sauce in a bowl until smooth. Stir the dressing lightly into the black-eyed pea mixture until thoroughly mixed. Serve immediately.

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

THREE-BEAN SALAD (EDAMAME, BLACK BEANS & BLACK-EYED PEAS)

Steps:

• Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

GREEN BEANS, BLACK-EYED PEAS SALAD

Steps:

• Steam and drain the green beans and allow them to cool completely.
• Drain and rinse the black eyed peas.
• Combine all ingredients and mix well.
• May be served chilled.

ZESTY BLACK-EYED PEAS AND BLACK BEAN SALAD

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-EYED PEAS SALAD

Steps:

• In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
• While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
• Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
• Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
• Chill at least 2 hours to let flavors blend; Stir well before serving.

GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Steps:

• Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
• Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
• Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.