Best Black Eyed Pea Salad With Canadian Bacon Recipes

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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

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

BLACK-EYED PEA SALAD WITH BACON



Black-Eyed Pea Salad with Bacon image

Provided by Guy Fieri

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
6 slices cooked applewood smoked bacon, roughly chopped
4 scallions, sliced
1 medium red bell pepper, seeded and chopped
1/2 small red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

  • Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.

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 PEAS WITH BACON



Black-Eyed Peas with Bacon image

A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom's recipe make them extra special. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Fresh thyme leaves and additional cooked and crumbled bacon, optional

Steps:

  • Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain., In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme., Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, until peas are tender, stirring occasionally, 30-40 minutes. Sprinkle with salt to taste. If desired, garnish with fresh thyme leaves and additional crumbled bacon.

Nutrition Facts : Calories 361 calories, Fat 19g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.

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