Best Athens Marinated Black Eyed Peas Recipes

MARINATED BLACK-EYED PEA SALAD

Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories Salad Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

Ingredients

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

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

MARINATED BLACKEYE PEAS

Marinated Blackeye Peas image

I love taking this for lunch, a package all in one and very good the next day when the flavors mix together. Recipe off of a can of Bush's beans..so not something I made up myself.

Provided by deb mill

Categories Other Salads

Time 10m

Number Of Ingredients 9

Ingredients

1 can(s) blackeye peas
1/2 c celery
1 Tbsp onion
1 Tbsp olive oil, extra virgin
1 Tbsp vinegar
1 Tbsp mayonnaise, light
1/4 tsp salt
1 dash(es) cayenne
1 large tomatoes

Steps:

1. Drain blackeyed peas and rinse with cold water and drain well.
2. Add chopped celery and onion.
3. Combine oil, vinegar, mayonnaise, salt and cayenne. Add chopped tomato. Mix well. Pour over peas, stir gently and refrigerate for several hours or overnight.