Best 4 Southwestern Corn Black Eyed Pea Salad Recipes
Indulge in the vibrant flavors of the Southwest with this tantalizing Southwestern Corn and Black-Eyed Pea Salad. This delectable dish is not only a feast for the taste buds but also a visual delight, featuring a harmonious blend of colorful ingredients. The sweet corn and tender black-eyed peas serve as the salad's base, complemented by a symphony of flavors from zesty tomatoes, crisp cucumbers, and tangy red onions. Adding a touch of smoky heat are roasted poblano peppers, while creamy avocado and fresh cilantro bring a refreshing balance.
The salad is further elevated by a zesty dressing that combines the brightness of lime juice with the warmth of cumin and chili powder. Topped with a sprinkle of crumbled queso fresco and a drizzle of tangy sour cream, this salad offers a delightful contrast of textures and flavors.
But if you're looking to expand your culinary horizons, this article offers an array of other equally enticing recipes. A flavor-packed Black-Eyed Pea and Corn Salsa boasts a lively combination of black-eyed peas, corn, tomatoes, onions, and cilantro, offering a delightful twist to your favorite party dip. For a hearty and comforting meal, try the Black-Eyed Pea and Ham Soup, a Southern classic that showcases the harmonious marriage of tender black-eyed peas, smoky ham, and a rich broth.
If you're craving something more substantial, the Black-Eyed Pea Burgers are an excellent choice. These patties, made from a blend of black-eyed peas, quinoa, and vegetables, are packed with flavor and nutrition, complemented by a zesty tzatziki sauce. And for a quick and effortless treat, the Black-Eyed Pea Hummus offers a unique twist on the classic dip, combining the nutty flavor of black-eyed peas with tangy lemon and creamy tahini.
No matter which recipe you choose, this article has something to satisfy every palate. Embrace the vibrant flavors of the Southwest and embark on a culinary journey that promises to leave your taste buds dancing with delight.
SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)
Provided by rmulleni
Number Of Ingredients 13
Steps:
- In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.
CORN AND BLACK-EYED PEA SALAD
Provided by Sandra Lee
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.
SOUTHWESTERN BLACK-EYED PEA SALAD
A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.
Yield Serves 10; 1/2 cup per serving
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.
- Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
- (Per serving)
- Calories: 131
- Total fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 22g
- Fiber: 5g
- Sugars: 5g
- Protein: 7g
- Calcium: 43mg
- Potassium: 327mg
- 1 1/2 starch
- 1/2 very lean meat
SOUTH-WEST SALAD WITH CORN AND BLACK BEANS
A recipe from the book of Splenda. I tried it and it's quite yummy. I omitted the green peas so I used 1 cup of chickpeas. I also omitted the cumin, and fresh coriander.
Provided by Boomette
Categories Black Beans
Time 10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, put black beans, corn, chickpeas, peas, olives, peppers, onion and jicama.
- In a small bowl, whisk together the vinegar, olive oil, splenda, garlic, cumin, salt and dried red pepper. Pour on the salad and stir to coat well. Add coriander and stir again.
- Put in the fridge at least 1 hour before serving. It will be good in the fridge for many days.
Nutrition Facts : Calories 194.2, Fat 6.9, SaturatedFat 1, Sodium 202.1, Carbohydrate 28.3, Fiber 6.8, Sugar 1.8, Protein 7
Tips:
- For the best flavor, use fresh corn and black-eyed peas. If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain and rinse the corn before using.
- If you don't have any fresh cilantro, you can use dried cilantro. Just be sure to use about half the amount, as dried cilantro is more concentrated than fresh cilantro.
- This salad is best served chilled. So, be sure to make it ahead of time and let it chill in the refrigerator for at least an hour before serving.
- This salad is a great make-ahead dish. It will keep in the refrigerator for up to 3 days.
- This salad is a great way to use up leftover corn and black-eyed peas. So, if you have any leftover from another recipe, be sure to use them in this salad.
Conclusion:
This southwestern corn and black-eyed pea salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be made ahead of time. So, be sure to give this recipe a try the next time you are looking for a healthy and flavorful side dish.
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