Best Hearty Black Eyed Pea Salad Recipes

HEARTY BLACK-EYED PEA SALAD

Hearty Black-Eyed Pea Salad image

This recipe is great any time of the year. It's easy to make and tastes so good. I often take it along on summer picnics.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 19

Ingredients

3 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 pound fully cooked ham, diced
3 medium tomatoes, seeded and diced
1/2 cup chopped green onions
1 medium carrot, chopped
DRESSING:
5 tablespoons olive oil
3 tablespoons cider or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

HEARTY BLACK-EYED PEA SALAD

Hearty Black-Eyed Pea Salad image

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

Provided by ratherbeswimmin

Categories Vegetable

Time 15m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

3 (15 ounce) cans black-eyed peas, rinsed and drained
1/2 lb cooked ham, diced
3 medium tomatoes, seeded and diced
1/2 cup chopped green onion
1 carrot, chopped
5 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
salt and pepper
1/4 teaspoon hot pepper sauce

Steps:

In a big bowl, mix together peas, ham, tomatoes, onions, and carrot; set aside.
Add dressing ingredients to a krudit jar with tight fitting lid; shake well.
Pour dressing over salad and toss to coat.
Cover and keep in the refrigerator for at least 2 hours before serving.

Nutrition Facts : Calories 235.7, Fat 11.6, SaturatedFat 2.6, Cholesterol 21.3, Sodium 457.7, Carbohydrate 20.6, Fiber 5.1, Sugar 1.7, Protein 12.8

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