Best Super Spicy Pea Salad Recipes

PEA SALAD

Pea Salad image

This Classic Creamy Pea Salad with Bacon is a delicious combination of sweet peas, bacon, cheddar cheese, red onion and a simple, zesty dressing. This simple side dish is perfect for the summer months and is a welcome addition to potlucks, cookouts, BBQs, and baby showers! Perfect for small or large gatherings, this easy side salad can be pulled together in just minutes and can also be made up to three days in advance.

Provided by Trish - Mom On Timeout

Number Of Ingredients 10

Ingredients

16 ounces frozen petite peas
4 ounces sharp cheddar cheese (cubed)
1/2 small red onion (diced)
1/4 pound bacon (cooked and finely chopped)
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon granulated sugar
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Remove peas from freezer and place in a colander and allow to slightly thaw while preparing the dressing.
In a large bowl, whisk together mayonnaise, sour cream, sugar, apple cider vinegar, salt, and black pepper.
Add the peas, bacon, cheddar cheese, and red onion and fold/stir to combine.
Chill the salad for at least one hour before serving. The salad can be made up to 3 days in advance.

Nutrition Facts : Calories 291 kcal, Carbohydrate 11 g, Protein 9 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 430 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PERKY ENGLISH PEA SALAD RECIPE

Perky English Pea Salad Recipe image

Perky English Pea Salad Recipe - Our healthy vegetarian version is loaded with green peas, pimentos, cheese, and lots of crunchy produce.

Provided by Sommer Collier

Categories Appetizer Salad Side Dish

Time 15m

Number Of Ingredients 11

Ingredients

20 ounces frozen English peas (thawed)
4 ounces diced pimentos (drained)
½ cup shredded pepper jack cheese (or Colby)
½ cup shredded carrots
½ cup diced apple ((pick a firm variety))
¼ cup diced red onion
½ cup reduced fat mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey
½ teaspoon garlic powder
Salt and pepper

Steps:

Set out a large salad bowl. Pour in the frozen peas. Allow them to thaw as you prep the rest of the ingredients.
Shred the cheese and carrots. Dice the apples and red onion. Place the pimentos, shredded cheese, and all fresh produce in the mixing bowl.
Set out a separate bowl or measuring pitcher to mix the dressing. Add the mayo, vinegar, honey, and garlic powder to the bowl. Whisk until smooth. Then taste and add salt and pepper as needed. (I added about ½ teaspoon salt and ¼ teaspoon pepper.)
Pour the dressing into the salad bowl. Gently toss to coat the pea salad in dressing. Cover and chill until ready to serve.

Nutrition Facts : ServingSize 0.75 cup, Calories 121 kcal, Carbohydrate 19 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 116 mg, Fiber 4 g, Sugar 11 g

SPICY BLACK-EYED PEA SALAD

Spicy Black-Eyed Pea Salad image

Provided by Trisha Yearwood

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
1/2 clove garlic, finely grated
Pinch cayenne
Kosher salt
1/4 cup olive oil
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 cup mixed-color grape tomatoes, halved
1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
2 stalks celery, thinly sliced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste.

BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE

Black-Eyed Pea Salad With Hot Sauce Vinaigrette image

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.

Provided by Carla Hall

Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 garlic cloves, grated on a Microplane
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon hot sauce
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 tablespoons vegetable oil
1 (15-ounce) can black-eyed peas, rinsed and drained
2 mini cucumbers, cut into ½-inch dice
½ sweet onion, finely chopped
1 pint cherry tomatoes or grape tomatoes, halved
¼ cup picked fresh dill

Steps:

Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
DO AHEAD: The salad can be refrigerated for up to 1 day.