Best Pepper Pea Salad Recipes

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ROASTED PEPPER AND SNOW PEA SALAD



Roasted Pepper and Snow Pea Salad image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3/4 pound snow peas
Salt to taste
2 red sweet peppers, about 3/4 pound, roasted, skinned, cored and cut into thin strips, about 1 cup
1 small red onion, peeled, halved and cut into thin slices
1 tablespoon Dijon-style mustard
2 tablespoons red-wine vinegar
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1/4 cup olive oil
1/4 cup finely chopped parsley

Steps:

  • Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
  • Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams

PEPPER PEA SALAD



Pepper Pea Salad image

Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 5 servings.

Number Of Ingredients 6

1 package (16 ounces) frozen peas, thawed
1 medium green pepper, julienned
1/2 cup chopped sweet onion
1/4 cup white vinegar
4 teaspoons olive oil
1 teaspoon Italian seasoning

Steps:

  • In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

BLACK-EYED PEA, PINEAPPLE AND RED PEPPER SALAD



Black-Eyed Pea, Pineapple and Red Pepper Salad image

Categories     Salad     Herb     Pepper     No-Cook     Vegetarian     Quick & Easy     High Fiber     Pineapple     Pea     Bon Appétit

Yield Serves 12

Number Of Ingredients 12

4 15-ounce cans black-eyed peas, rinsed, well drained
4 cups diced peeled cored fresh pineapple (1 large pineapple)
1 7-ounce jar roasted bell peppers, drained, diced
1 1/2 cups minced celery
1 small red onion, minced
2/3 cup minced fresh cilantro
4 jalapeño chilies, seeded, chopped
1/4 cup country-style Dijon mustard
2 tablespoons cider vinegar
1/2 cup olive oil
Ornamental kale
Fresh cilantro sprigs

Steps:

  • Combine first 7 ingredients in large bowl. Whisk Dijon mustard and cider vinegar in small bowl. Gradually whisk in olive oil. Add to salad and toss to coat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large bowl with kale. Fill with salad. Garnish salad with cilantro sprigs and serve.

CHICK-PEA, ROASTED PEPPER AND CAPER SALAD



Chick-Pea, Roasted Pepper and Caper Salad image

Categories     Salad     Side     No-Cook     Vegetarian     Quick & Easy     Mint     Chickpea     Bell Pepper     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 15 1/2-ounce cans chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoons drained capers
2 large garlic cloves, minced
3 tablespoons olives oil
1 1/2 tablespoons fresh lemon juice

Steps:

  • Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

ANCHO-GRILLED PORK LOIN CAPPED WITH SMOKY PAPRIKA CREAM, SERVED OVER A ZESTY BLACK-EYED PEA SALAD AND FIRE-ROASTED POBLANO PEPPER



Ancho-Grilled Pork Loin Capped with Smoky Paprika Cream, Served over a Zesty Black-Eyed Pea Salad and Fire-Roasted Poblano Pepper image

Provided by Food Network

Categories     main-dish

Time 2h8m

Yield 4 servings

Number Of Ingredients 19

1/2 pound dried ancho chiles
2 tablespoon honey
1 tablespoon minced garlic
1 tablespoon kosher salt
1 cup vegetable oil
3 pound center cut pork loin
Salt and pepper
2 poblano peppers
Olive oil
1/2 pound dried black-eyed peas
2 plum tomatoes
1 green bell pepper
1/2 red onion
1 ear fresh corn
4 ounces Lime Vinaigrette
1 teaspoon chopped fresh cilantro leaves
Salt and pepper
1/2 cup sour cream
2 teaspoons smoky paprika

Steps:

  • Pork:
  • Place the anchos in a large saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch. Drain, run under cold water, and drain again. When cool enough to handle, pull the peppers open and remove all of the seeds. Place the flesh in the bowl of a food processor. Add the honey, garlic, and salt. With the processor running, add the oil in a slow stream. Process until the mixture forms a paste. Set aside. Sprinkle the pork with salt and pepper and set aside. Spray a large saute pan with cooking spray and place over high heat for 1 minute. Place the pork in the hot pan and sear for 1 minute on all sides. Remove from pan and let cool for 10 minutes. When cool, coat the pork liberally with the ancho paste. Refrigerate for 1 hour.
  • Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side. Use a instant-read meat thermometer for this - they're virtually foolproof. Remove the pork from the grill and wrap it in foil for 10 minutes.
  • Black-Eyed Pea Salad:
  • Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides. Place them in a paper bag and close it tightly. Set the bag aside until the peppers are cool enough to handle. Next, remove them from the bag and peel the skin off and discard - it'll come off very easily. Rinse peppers under cool water, cut in half, and remove the seeds. Drizzle each half with a little olive oil and set aside.
  • If you're more organized than me you can soak the peas overnight. Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water. Place the pan over medium-high heat and bring to a boil. Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender. Remove from the heat, drain, and set aside.
  • Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl. Cut the corn off the cob and add to the bowl. Add the peas, lime vinaigrette, and cilantro, and toss. Add salt and pepper, to taste. Mound the salad onto the center of 4 dinner plates. Place 1/2 a poblano on top of each of the salads. Next, uncover the pork and slice into 1/2-inch slices. Divide among the plates, placing the pork on top of the poblanos. Quickly whisk the sour cream and paprika together and top the pork with a dollop. Serve the rest on the side. Serve immediately.
  • Lime Vinaigrette:
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon Cilantro Pesto
  • 1/2 cup olive oil
  • Salt and pepper
  • Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside.

PEPPER AND SNOW PEA SALAD



Pepper and Snow Pea Salad image

Provided by Pierre Franey

Categories     quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 sweet red peppers, about 3/4 pound
Salt to taste if desired
3/4 pound snow peas
1 small red onion, peeled
1 tablespoon imported mustard
2 tablespoons red-wine vinegar
Freshly ground pepper to taste
1/4 cup olive oil
1/4 cup finely chopped parsley

Steps:

  • Preheat broiler to high or heat charcoal grill. Place peppers under broiler or on grill and cook on all sides until skin is well charred. When cool enough to handle split in half, core and discard charred skin.
  • Cut peppers lengthwise into thin strips. There should be about 1 cup. Put strips in salad bowl.
  • Bring enough water to a boil to cover peas when added. Add salt to taste. Add peas and let boil 2 minutes. Drain in sieve. Run cold water briefly over peas and drain. Add to salad bowl.
  • Cut onion in half, cut each half crosswise into thin slice and add to bowl.
  • Put mustard and vinegar in separate bowl and add salt and pepper. Start beating vigorously with whisk while adding oil. Stir in parsley.
  • Pour sauce over the vegetables and toss.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 504 milligrams, Sugar 7 grams, TransFat 0 grams

ORZO, PEA, AND PEPPER SALAD



Orzo, Pea, and Pepper Salad image

Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.

Provided by cookiecutter _

Categories     Peppers

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons balsamic vinegar
1 1/2 tablespoons water
2 teaspoons olive oil
1 1/2 teaspoons Dijon mustard
1 garlic clove, crushed with a garlic press
1/4 teaspoon pepper
3 green onions, thinly sliced, including green portions
1 red bell pepper, seeded, stemmed and cut into 1/2-inch squares
10 ounces orzo pasta
1 cup frozen peas

Steps:

  • In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
  • Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
  • Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
  • Cool to room temperature, stirring occasionally.

Nutrition Facts : Calories 217.1, Fat 2.4, SaturatedFat 0.4, Sodium 45, Carbohydrate 40.8, Fiber 3.2, Sugar 3.2, Protein 7.9

PASTA PEA & PEPPER SALAD



Pasta Pea & Pepper Salad image

This salad can be served hot or cold! Tastes great either way! Have also made this with can corn on really hot day instead of the peas & I don't even heat the corn--I throw it right in right out of the can into the dressing! Great dish!

Provided by Poker

Categories     Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 cup split peas or 1 cup yellow split peas, rinsed
2/3 cup lite Italian salad dressing
8 ounces uncooked bow tie pasta
1 1/2 cups bell peppers, cubed (any color)
salt and pepper

Steps:

  • In a medium saucepan, bring peas and 2-1/2 cups water to a boil.
  • Reduce heat, cover and simmer 15-20 minutes or until peas are just tender.
  • Drain and transfer to large bowl.
  • Stir salad dressing into peas& set aside.
  • Cook noodles according to package; drain.
  • Toss with peas and add your peppers.
  • Salt and pepper to taste.

Nutrition Facts : Calories 341.4, Fat 9.5, SaturatedFat 1.7, Cholesterol 31.9, Sodium 446.1, Carbohydrate 51.4, Fiber 10.3, Sugar 6.4, Protein 13.9

ORZO, PEA, AND PEPPER SALAD



ORZO, PEA, AND PEPPER SALAD image

Great tasting dish and it can be prepared ahead.

Provided by Roda Laser @Roda

Categories     Other Side Dishes

Number Of Ingredients 10

3 tablespoon(s) balsamic vinegar
1 1/2 tablespoon(s) water
2 teaspoon(s) olive oil
1 1/2 teaspoon(s) dijon mustard1
1 clove(s) garlic, crushed
1/4 teaspoon(s) pepper
3 - green onions thinly sliced, include the tops
1 - red bell pepper, stemmed and chopped
10 ounce(s) orzo pasta
1 cup(s) peas, frozen

Steps:

  • In large bowl, whisk together the first 6 ingredients until well blended. Stir in the onions and bell pepper.
  • Cook pasta for 6 min. Add the peas and cook until pasts is al dente and peas are tender-crisp, about 3 min. Drain thoroughly.
  • Add orzo/pea mix to the vinegar mixture in the large bowl. Toss to coat. Cool to room temperature,stirring occasionally. Cover tightly and refrigerate.

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