Best Beet And Black Eyed Pea Salad Recipes

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

Ingredients

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

BEET AND PEA SALAD

Beet and Pea Salad image

I got the idea for this recipe from my daughter-in-law who had tried a beet and pea salad at an organic food co-op. She was sure the beets had been pickled and the dressing was made with mayonnaise. She thought the salad included cabbage, but I decided to keep the recipe very simple. It was a major hit with my husband who hates beets.

Provided by Denise Rutledge

Categories Beet Salad

Time 1h10m

Yield 8

Number Of Ingredients 5

Ingredients

1 (15 ounce) can beets, drained
1 pound frozen petite peas
½ cup finely chopped red onion
1 cup vegan mayonnaise (such as Vegenaise®)
1 teaspoon onion powder

Steps:

Dice or julienne pickled beets. Toss with peas and onion in a bowl.
Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
Chill to let flavors blend, about 1 hour. Serve.

Nutrition Facts : Calories 200.8 calories, Carbohydrate 17.2 g, Fat 13.7 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 2.2 g, Sodium 266.5 mg, Sugar 8.2 g

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

Ingredients

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.

BEET AND BLACK-EYED PEA SALAD

Beet and Black-Eyed Pea Salad image

Make and share this Beet and Black-Eyed Pea Salad recipe from Food.com.

Provided by dicentra

Categories Beans

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried black-eyed peas
1/3 cup rice vinegar
2 tablespoons olive oil
2 tablespoons spicy brown mustard
2 teaspoons sugar
1 teaspoon grated orange rind
1/2 teaspoon salt
7 cups coarsely chopped peeled beets (about 2 1/2 pounds)
1/4 cup crumbled feta cheese
2 tablespoons chopped pecans, toasted
2 tablespoons chopped fresh parsley

Steps:

Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.
Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.

Nutrition Facts : Calories 209.4, Fat 7.6, SaturatedFat 1.5, Cholesterol 4.2, Sodium 358.1, Carbohydrate 29.5, Fiber 5.7, Sugar 14.8, Protein 8.6