Best 6 Melissas Black Eyed Pea Salad Recipes

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**Melissa's Black-Eyed Pea Salad: A Flavorful and Healthy Summer Treat**

Melissa's black-eyed pea salad is a delightful and refreshing dish that is perfect for summer gatherings and potlucks. This salad combines the goodness of black-eyed peas, fresh vegetables, and a tangy dressing to create a symphony of flavors that will tantalize your taste buds.

**Variations:**

* **Classic Black-Eyed Pea Salad:** This recipe is a classic take on the black-eyed pea salad, featuring a combination of black-eyed peas, celery, onion, red bell pepper, and a tangy vinaigrette dressing.

* **Southwestern Black-Eyed Pea Salad:** For a spicy twist, try this Southwestern version of the salad. It includes black-eyed peas, corn, black beans, tomatoes, and a zesty dressing made with chili powder, cumin, and lime juice.

* **Mediterranean Black-Eyed Pea Salad:** This Mediterranean-inspired salad combines black-eyed peas with fresh tomatoes, cucumbers, red onion, and a flavorful dressing made with olive oil, lemon juice, and herbs.

* **Black-Eyed Pea Salad with Bacon:** If you're a fan of bacon, this recipe is for you. It features black-eyed peas, bacon, hard-boiled eggs, and a creamy dressing made with mayonnaise and mustard.

* **Black-Eyed Pea Salad with Avocado:** For a creamy and nutritious twist, try this salad with avocado. It combines black-eyed peas, avocado, tomatoes, and a tangy dressing made with lime juice and cilantro.

Let's cook with our recipes!

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

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.

BLACK-EYED PEA SALAD



Black-eyed Pea Salad image

Provided by Food Network

Categories     side-dish

Time 4h40m

Yield 6 cups; 8 servings

Number Of Ingredients 21

1/2 cup olive oil
1/2 cup finely chopped red onion (1/2 medium onion)
1/2 cup red bell pepper
3 tablespoons finely chopped green onions
2 tablespoons finely chopped jalapenos
5 cups cooked and drained black-eyed peas
4 slices bacon, cooked until crisp and crumbled, fat reserved separately
1/2 cup plus 2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh parsley leaves
1 1/2 teaspoons minced garlic
1 1/2 teaspoons Essence, recipe follows
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
  • Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

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

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

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It's a great salad with or without the tomatoes.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 cup black-eyed peas, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
2 medium tomatoes, in season only, diced
1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
Freshly ground black pepper to taste
1/3 cup chopped flat-leaf parsley
1/3 cup chopped fresh dill
1/3 cup chopped chives
2 ounces feta, crumbled

Steps:

  • Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
  • Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 6 grams

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

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

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

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:

  • Ensure to rinse and sort black-eyed peas thoroughly before cooking to remove any debris or damaged peas.
  • For a quicker cooking time, consider using a pressure cooker. It should significantly reduce the cooking duration.
  • Feel free to adjust the spiciness level of the dressing according to your preference. You can add more or less cayenne pepper.
  • For a creamier texture, mash some of the avocado slices before adding them to the salad.
  • To save time, opt for pre-cooked black-eyed peas if you're short on time.
  • Garnish with fresh cilantro or parsley for an extra layer of flavor and color.

Conclusion:

Melissa's Black-Eyed Pea Salad is a delightful blend of flavors and textures, offering a refreshing and healthy side dish or main course option. With its combination of protein-packed black-eyed peas, crisp vegetables, creamy avocado, and zesty dressing, this salad is sure to please a variety of palates. Whether you're looking for a nutritious lunch option or a flavorful addition to your next potluck, this recipe delivers both taste and convenience. Feel free to experiment with different variations, such as adding grilled chicken or shrimp for a protein boost or using different types of beans or dressing to create your unique culinary creation. Enjoy the deliciousness of Melissa's Black-Eyed Pea Salad!

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