Best Pea And Corn Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEN BEAN, CORN AND PEA MARINATED SALAD



Green Bean, Corn and Pea Marinated Salad image

Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Onions

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can green beans
1 (16 ounce) can canned corn niblets
2 cups frozen peas (cooked only until firm-tender and cooled)
1 small green bell pepper, chopped
1 large red onion, sliced
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Steps:

  • Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
  • In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
  • Remove from heat and pour over the veggies.
  • Refrigerate overnight.

Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3

CORN AND BLACK-EYED PEA SALAD



Corn and Black-Eyed Pea Salad image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can black-eyed peas, rinsed and drained
1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye)
2 cups frozen corn kernels, thawed
1 tablespoon minced garlic
1 tablespoon hot sauce
1 tablespoon Cajun seasoning
1/3 cup honey mustard dressing

Steps:

  • In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

CORN AND SNAP PEA SALAD



Corn and Snap Pea Salad image

This is a crunchy, minty accompaniment to a any main dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 8

Salt and pepper
2 1/2 cups fresh corn kernels, (from 3 ears)
4 cups trimmed snap peas (1 pound)
1/2 cup grated Parmesan cheese
1/3 cup loosely packed fresh mint, thinly sliced
1/4 cup thinly sliced scallions
2 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar

Steps:

  • In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
  • Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g

WHITE CORN AND BABY PEA SALAD



White Corn and Baby Pea Salad image

This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe.

Provided by Barb G.

Categories     Corn

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (16 ounce) package frozen white shoepeg corn, thawed
1 (16 ounce) package frozen baby peas, thawed (petite)
1 cup chopped peeled jicama
2/3 cup chopped celery
1/2 cup thinly sliced green onion
1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
1/2 cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon snipped of fresh mint

Steps:

  • In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
  • For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
  • Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA



Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

  • Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
  • Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
  • Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
  • Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
  • Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

CORN AND PEA PASTA SALAD



Corn and Pea Pasta Salad image

Make and share this Corn and Pea Pasta Salad recipe from Food.com.

Provided by Poutine

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups macaroni, cooked and drained
2 cups frozen corn, thawed
2 cups frozen peas, thawed
1 stalk celery, diced
6 hard-boiled eggs, crumbled
1 cup mozzarella cheese or 1 cup cheddar cheese, cubed
3/4 cup bacon, cooked and crumbled
1/2 onion, diced
3/4 cup mayonnaise
3 tablespoons Dijon mustard

Steps:

  • Mix all ingredients in a salad bowl.
  • Cover and chill for at least 1 hour.

Nutrition Facts : Calories 505.2, Fat 20.8, SaturatedFat 5.8, Cholesterol 234.4, Sodium 535.1, Carbohydrate 60.3, Fiber 5.2, Sugar 6.7, Protein 21

GREEN BEANS, CORN, AND PEA SALAD



GREEN BEANS, CORN, AND PEA SALAD image

Categories     Bean     Side     No-Cook     Picnic

Yield 8 Cups

Number Of Ingredients 9

1/2 c. white wine vinegar
1/4 c. Sugar
1/4 c. vegetable oil
1/4 tsp. salt
1/4 tsp. pepper
1 chopped red pepper
16 oz frozen white corn, thawed
16 oz frozen french cut green beans, thawed
16 oz frozen small baby green peas, thawed

Steps:

  • Whisk together first 5 ingredients in a large bowl. Add remaining ingredients, toss to coat. Cover and chill at least two hours or up to 8 hours. Stir before serving.

CORN AND BLACK-EYED PEA SALAD



Corn and Black-Eyed Pea Salad image

This colorful side dish features corn, black-eyed peas, green peppers, and red onions, simply dressed with Pace Chunky salsa. It tastes VERY similar to some black bean and corn salsas. IT DOES FREEZE AND DEFROST just fine. There may be some extra liquid but you can just pour that right out.

Provided by Queenkungfu

Categories     Corn

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 6

1 (16 ounce) bag frozen whole kernel corn, thawed (about 3 cups)
1 (16 ounce) can black-eyed peas, rinsed and drained
1 large green pepper, chopped (about 1 cup)
1/2 cup red onion, chopped
1/2 cup fresh cilantro leaves, chopped
1 (16 ounce) jar chunky salsa

Steps:

  • MIX the corn, peas, green pepper, red onion and cilantro in a 2-qt. bowl.
  • Stir the salsa into the corn mixture until well coated.
  • COVER and refrigerate the salad for 4 hours Stir the salad before serving.

Nutrition Facts : Calories 117.5, Fat 0.9, SaturatedFat 0.2, Sodium 512.9, Carbohydrate 25.1, Fiber 4.7, Sugar 2.7, Protein 5.6

GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD



Grilled Corn, Edamame, and Black-eyed Pea Salad image

Provided by Food Network

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 12

4 ears grilled corn
1 pound edamame, cooked and shelled
2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
1 red onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons melted butter or 2 tablespoons olive oil
1 1/2 cups balsamic vinaigrette, or as needed
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large head red leaf lettuce, torn into bite size pieces
1 (12-ounce) bag baby spinach
Sliced plum tomatoes, for garnish

Steps:

  • Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve.
  • Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

SNAP PEA, CORN, AND QUINOA SALAD



Snap Pea, Corn, and Quinoa Salad image

Make and share this Snap Pea, Corn, and Quinoa Salad recipe from Food.com.

Provided by jill6682

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup water
1/4 cup white balsamic vinegar
1/4 cup Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1/4 teaspoon honey
1/2 cup vegetable oil
1 cup basil, parsley, tarragon (use your favorite or what you have on hand) or 1 cup chives (use your favorite or what you have on hand)
1 dash salt
2 cups cooked quinoa
3/4 cup feta cheese, crumbled
2 cups snap peas, cleaned and sliced
1 (16 ounce) bag corn, thawed
1 dash pepper

Steps:

  • Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
  • Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
  • Julienne raw snap peas.
  • Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
  • Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
  • Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.

Nutrition Facts : Calories 565.5, Fat 37.5, SaturatedFat 8, Cholesterol 25, Sodium 1123, Carbohydrate 49.8, Fiber 7.4, Sugar 8.4, Protein 13.9

GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD



GRILLED CORN, EDAMAME, AND BLACK-EYED PEA SALAD image

Categories     Salad     Bean     Side     Vegetarian     High Fiber

Number Of Ingredients 12

4 ears grilled corn
1 pound edamame, cooked and shelled
2 1/2 cups cooked black-eyed peas (if using canned, be sure to drain)
1 red onion, finely chopped
4 stalks celery, finely chopped
4 tablespoons melted butter or 2 tablespoons olive oil
1 1/2 cups balsamic vinaigrette, or as needed
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 large head red leaf lettuce, torn into bite size pieces
1 (12-ounce) bag baby spinach
Sliced plum tomatoes, for garnish

Steps:

  • Cut corn kernels off cob and place kernels in a large mixing bowl. Add edamame, black-eyed peas, red onion, celery, and butter or oil. Toss until combined. Add balsamic vinaigrette and minced garlic, mix well. Add salt and pepper, to taste. Refrigerate until ready to serve. Mix red leaf lettuce with baby spinach and line a serving bowl or platter with lettuce and spoon salad over the bed of lettuce. Arrange sliced plum tomatoes around the edge of the dish, if desired, and serve.

BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD



Barbecued Ribs with Corn and Black-Eyed-Pea Salad image

Categories     Bean     Vegetable     Quick & Easy     High Fiber     Pork Rib     Corn     Summer     Grill/Barbecue     Jalapeño     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 cups purchased fresh tomato salsa
1 cup corn kernels, cooked
1 cup well-drained canned black-eyed peas
1 small green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 small jalapeño chili, seeded and finely chopped (about 2 tablespoons)
4 pounds purchased fully cooked baby back pork ribs with barbecue sauce

Steps:

  • Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
  • Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.

WHITE CORN AND BABY PEA SALAD



White Corn and Baby Pea Salad image

When my dad had double bypass surgery, a friend, Janet Bailey, brought over this wonderful salad, and I was hooked. So glad she shared her recipe with me!

Provided by Megan Stewart

Categories     Other Salads

Number Of Ingredients 13

16 oz frozen white whole kernel (shoe peg) corn, thawed
16 oz frozen baby peas, thawed
1 c chopped, peeled jicama
2/3 c chopped celery
1/2 c thinly sliced green onions
1/4 c chopped red and/or orange sweet pepper
DRESSING:
1/2 c seasoned rice wine vinegar
2 Tbsp brown sugar
1 Tbsp snipped fresh parsley (i used flakes, 1 tsp)
1/2 tsp salt
1/4 tsp ground white pepper (i used black)
1 Tbsp snipped fresh basil (see notes)

Steps:

  • 1. In large mixing bowl, combine corn, peas, jicama, celery, green onions and sweet pepper. In a screw-top jar, combine the vinegar, brown sugar, parsley, salt and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in basil. Cover and chill 1-2 hours.
  • 2. Note: original recipe called for mint, but the neighbor prefers using basil. Janet used this with a combination of yellow and shoe peg corn, and yellow and red sweet peppers. We all enjoyed it!
  • 3. For Dad (or other people needing to control their sodium level), check sodium of the rice vinegar...
  • 4. July 2017 alterations: 12 oz frozen yellow corn, 2 cans shoe peg corn, 32 oz frozen peas, and as I ran out of rice wine vinegar I used some apple cider vinegar. I also used fresh purple basil and it was amazing!

CRUNCHY CORN AND PEA SALAD



Crunchy Corn and Pea Salad image

Categories     Corn     Vegetable

Number Of Ingredients 15

1 1-lb package frozen baby peas
1 11-oz can yellow and white corn, drained
1 8-oz can sliced water chestnuts, drained
1 4-oz jar diced pimientos, drained
1/3 cup Thinly sliced green onion
2/3 cup Hot Pepper Jack cheese, cubed
1 Green onion (for garnish)
1 Small red bell pepper (for garnish)
1/3 cup Light sour cream
1/4 cup Mayonnaise
1 tablespoon Sugar
2 tablespoons Red wine vinegar
1 Garlic clove, minced
1 teaspoon Salt
1/4 to 1/2 teaspoon Pepper

Steps:

  • Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas, corn, water chestnuts, pimientos, green onions, and cheese cubes; mix well.
  • In small bowl, combine sour cream, mayonnaise, sugar, vinegar, garlic, salt and pepper; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
  • Lind individual salad plates or serving bowl with kale. Spoon salad onto kale. Garnish with green onion and red bell pepper.

GLUTEN-FREE BLACKEYED PEA, TOMATO AND CORN SALAD



Gluten-Free Blackeyed Pea, Tomato and Corn Salad image

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

5 tablespoons lime juice
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
3/4 teaspoon pepper
3 cloves garlic, finely chopped
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (11 oz) sweet whole kernel corn, drained, rinsed
1 pint grape tomatoes, halved
1 cup diced sweet onion
1 bunch cilantro, chopped (1 cup)
1/3 cup crumbled queso fresco cheese

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

FRESH CORN AND PEA SALAD



Fresh Corn and Pea Salad image

Categories     Salad     Corn     Pea     Summer     Potluck     Simmer

Yield serves 10 to 12

Number Of Ingredients 15

1/2 pound thick-sliced applewood-smoked bacon (about 6 slices)
1/2 medium yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 pound fresh cream peas, or 2 (15-ounce) cans black-eyed peas, drained and rinsed
1 red bell pepper, cored, seeded, and cut into medium dice
1 green bell pepper, cored, seeded, and cut into medium dice
4 ears fresh sweet corn, husked and kernels sliced off the cob
1/4 cup red wine vinegar
1/4 cup Champagne vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley leaves

Steps:

  • In a large skillet, cook the bacon over medium heat until crisp. Drain on paper towels; set aside. Dispose of all but 1 tablespoon bacon fat from the skillet. Cook the onion and celery until the onions are translucent but not browned, about 3 minutes. Stir in the garlic and cook for about 1 minute. Add the fresh peas and enough cool water to cover. Simmer the bean mixture, uncovered, over medium-low heat until the peas are tender, up to 45 minutes. Thoroughly drain off the liquid and pour the pea mixture into a large bowl.
  • Place the peas in a large bowl along with the cooked onion, celery, and garlic; stir until combined. If you are using canned peas, don't cook them; just rinse and drain. Stir in the red and green bell peppers, and fresh corn.
  • In a bowl, whisk together the vinegars, olive oil, salt, and pepper until emulsified. Pour into the pea mixture and toss to combine well. Crumble the bacon into bite-size pieces and stir it into the salad with the chopped chives and parsley.
  • Cover and refrigerate for at least 4 hours so the flavors can blend. Serve cold or at room temperature.
  • do it early
  • This salad keeps well. It can be made at least 24 hours in advance and holds up to 3 days, making it a slam-dunk dish for a summer party or potluck.
  • tip
  • A word about peas: When Southerners talk peas, also known as southern peas or cowpeas, they often are talking about what people in other parts of the country call beans. Most have a small but pronounced eye that marks where the pea was attached to the pod. (Eyeless cream peas are among the exceptions.) For obvious reasons, Southerners also fondly refer to the peas as "shellies," and as a result of the hours I spent as a child shelling them, I can attest to the sad fact that they take a lot longer to liberate from their shells than they do to eat.

CORN AND PEA SALAD



Corn And Pea Salad image

I found this recipe in a church recipe book several years ago,my family really like it, it is easy to make and I get requests to bring it to church dinners with requests for the recipe.

Provided by annette buckner

Categories     Vegetables

Time 15m

Number Of Ingredients 10

10 1/2oz. can(s) shoe-peg corn
8 1/2 can(s) english peas
1 c ea. celery & green pepper-chopped
1 c green onion-chopped
4oz. jar(s) pimento
1/4 c sugar
1/2 tsp salt
1/3 c white vinegar
1/3 c vegetable oil
1 pkg dry italian dressing mix

Steps:

  • 1. Mix together the first 6 ingredients.Heat together sugar,salt,vinegar & oil just until sugar dissolves. Pour over vegetable mixture. Sprinkle on a little Italian dry salad mix or bottled Italian Salad Dressing, stir altogether.
  • 2. Best to chill over night before serving.

PEA AND CORN SALAD



PEA AND CORN SALAD image

Categories     Vegetable     Side     No-Cook     Healthy

Yield na na

Number Of Ingredients 5

english peas,shucked
corn
red peppers
red onion
grain mustard dressing

Steps:

  • mix together; dress appropiately

Related Topics