Best Marinated Black Eyed Pea Salad 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 BLACK EYED PEA SALAD, AKA TEXAS CAVIAR

Marinated Black Eyed Pea Salad, Aka Texas Caviar image

Make and share this Marinated Black Eyed Pea Salad, Aka Texas Caviar recipe from Food.com.

Provided by GertieMcFlirty

Categories Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chilies, chopped
1/4 cup red bell pepper, finely diced
1/2 cup purple onion, diced
2 garlic cloves, finely minced
1 teaspoon salt (or more to taste)
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 1/2 cups Italian dressing
red cabbage leaf, for garnish
minced green onion top, for garnish

Steps:

In large glass bowl, combine all ingredients except garnish, stirring to mix well.
If liquid does not cover peas in bowl, add a little more dressing.
Marinate, covered, in refrigerator for 24 hours.
Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
Garnish with green onion tops.

Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4