Best 2 Green Beans Black Eyed Peas Salad Recipes

Green beans and black-eyed peas salad is a classic Southern dish that is perfect for summer potlucks, picnics, and barbecues. This salad is made with fresh green beans, black-eyed peas, red onion, celery, and a tangy vinaigrette dressing. It is a healthy and refreshing dish that is also very easy to make.

This article provides three different recipes for green beans and black-eyed peas salad. The first recipe is for a classic Southern-style salad. The second recipe is for a healthier version of the salad that uses low-fat mayonnaise and Greek yogurt in the dressing. The third recipe is for a vegan version of the salad that uses olive oil and lemon juice in the dressing.

All three recipes are easy to follow and can be made in under 30 minutes. They are also all very versatile and can be customized to your liking. For example, you can add chopped bacon, ham, or cheese to the salad. You can also add other vegetables, such as corn, carrots, or bell peppers.

No matter how you make it, green beans and black-eyed peas salad is a delicious and refreshing dish that is perfect for any occasion.

Here are our top 2 tried and tested recipes!

GREEN BEANS, BLACK-EYED PEAS SALAD

Green Beans, Black-Eyed Peas Salad image

Make and share this Green Beans, Black-Eyed Peas Salad recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 20m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) bag frozen French-cut green beans
1 (16 ounce) can black-eyed peas
2 large ripe tomatoes
1/2 cup chopped parsley
4 scallions, chopped
1 lemon, juice of
1 tablespoon vegetable oil
salt and pepper

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.

GREEK BLACK-EYED PEAS SALAD

Greek Black-Eyed Peas Salad 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

Categories dinner, easy, lunch, salads and dressings, main course, side dish

Time 1h15m

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, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 2 grams

Tips and Conclusion

Prep the black-eyed peas ahead of time: Soaking them overnight or using canned beans will save you time on the day you make the salad.

Use fresh green beans: They're more flavorful and have a better texture than frozen or canned beans.

Blanch the green beans: This will help them retain their bright green color and crisp texture.

Use a variety of vegetables: This will give your salad more flavor and texture. Some good options include corn, tomatoes, onions, and bell peppers.

Don't overdress the salad: A little bit of dressing goes a long way. You can always add more dressing if needed.

Serve the salad chilled: This will help the flavors meld and make the salad more refreshing.

Conclusion

This refreshing and flavorful salad is perfect for a summer cookout or potluck. It's also a great way to use up leftover black-eyed peas. With its colorful array of vegetables and tangy dressing, this salad is sure to please everyone at your table.

So, next time you're looking for a healthy and delicious salad recipe, give this green beans and black-eyed pea salad a try. You won't be disappointed.