Best 4 Potluck Black Eyed Pea Salad Recipes
**Black-Eyed Pea Salad: A Southern Potluck Staple Reinvented With Exciting Variations**
In the realm of Southern cuisine, few dishes embody the spirit of communal gatherings like the classic black-eyed pea salad. Whether it's a backyard barbecue, a church social, or a family reunion, this humble salad holds a special place on the potluck table. With its vibrant colors, delightful crunch, and burst of flavors, it's a dish that effortlessly brings people together.
Our journey into the world of black-eyed pea salad begins with a traditional recipe that stays true to its Southern roots. Simple yet satisfying, this classic version combines tender black-eyed peas, crisp celery, sweet red onions, and a tangy vinaigrette dressing. For those seeking a more elevated experience, we offer a gourmet twist that incorporates roasted red peppers, crumbled bacon, and a creamy avocado dressing.
For those with dietary restrictions, we present a vegan black-eyed pea salad that caters to plant-based preferences. This vibrant rendition features a medley of fresh herbs, crunchy vegetables, and a zesty lemon-tahini dressing. And for those who love a touch of heat, our spicy black-eyed pea salad delivers a delightful kick with the addition of jalapeños, chili powder, and a spicy dressing.
No matter your taste preferences, our collection of black-eyed pea salad recipes promises to tantalize your taste buds and make your next potluck contribution a resounding success. So gather your ingredients, prepare to embark on a culinary adventure, and embrace the spirit of Southern hospitality with these delectable variations of the beloved black-eyed pea salad.
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
MARINATED BLACK-EYED PEA SALAD
Steps:
- Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
- Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g
BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Provided by Carla Hall
Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
- Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
- DO AHEAD: The salad can be refrigerated for up to 1 day.
VIBRANT BLACK-EYED PEA SALAD
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
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:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your salad.
- Cook the black-eyed peas properly. They should be cooked until tender but not mushy. Overcooked black-eyed peas will be bland and unappetizing.
- Don't skimp on the dressing. The dressing is what brings all the flavors together and makes the salad irresistible. Use a good quality olive oil and vinegar, and add some fresh herbs and spices to taste.
- Add some crunch. Chopped nuts, seeds, or even crispy bacon can add a nice crunch to the salad. This will make it more interesting and satisfying to eat.
- Make it ahead of time. This salad can be made up to a day in advance, which makes it perfect for potlucks or picnics. Just be sure to store it in the refrigerator until you're ready to serve.
Conclusion:
Black-eyed pea salad is a delicious, healthy, and easy-to-make dish that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or picnic. So next time you're looking for a new salad recipe to try, give black-eyed pea salad a try. You won't be disappointed.
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