Best Gluten Free Blackeyed Pea Tomato And Corn Salad Recipes
GLUTEN-FREE BLACKEYED PEA, TOMATO AND CORN SALAD
This quick-to-make salad using canned corn and black-eyed peas is full of pizzazz.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 14
Steps:
- In large bowl, beat lime juice, vinegar, oil, cumin, coriander, salt, pepper and garlic. Add peas, corn, tomatoes and onion; toss gently to combine.
- Divide among 6 serving plates; top with cilantro and cheese.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 6 g, TransFat 0 g
FIELD PEA AND CORN SALAD
When Southerners like Birmingham chef Frank Stitt talk about field peas, they mean small shelling beans, such as black-eyed peas. (Crowder peas and lady peas also qualify, but they're less common.) When field peas are fresh, in summer, Chef Stitt, a 1999 Workshop attendee, shows them off in this salad, tossing them with grilled corn cut from the cob, tomato, grilled red onion, and herbs. Serve the salad when you're also grilling salmon, sausages, or pork chops, or with Brian's Grilled Mahimahi with Preserved Lemon Butter (page 113). If you can't find fresh black-eyed peas, use dried ones, soaked overnight, then simmered gently until tender.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- Prepare a medium-hot charcoal fire or preheat a gas grill to high. Grill the corn, turning often, until the husks are charred in spots and the kernels undergo the color change that indicates that they are cooked, about 10 minutes. (Peel back the husks and check a few kernels to be sure.) When the corn is cool enough to handle, husk it and cut the kernels from the cob. Place them in a large mixing bowl.
- Brush the onion slices lightly with olive oil on both sides. Grill the onion on both sides until charred in spots and lightly softened, about 5 minutes. Dice neatly and place in the bowl with the corn.
- Add the remaining ingredients and toss gently. Let rest at room temperature for 1 hour, then serve.
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
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