Best 12 Garlic Lemon Black Eyed Pea Salad Recipes

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

Garlic lemon black eyed pea salad is a delightful and vibrant dish perfect for any occasion. The combination of tangy lemon, aromatic garlic, and hearty black-eyed peas creates a symphony of flavors that will tantalize your taste buds. This salad is not only delicious but also incredibly easy to make, making it an excellent option for busy home cooks or those new to cooking. With its vibrant colors and refreshing taste, this salad is sure to become a favorite among your family and friends.

Here are our top 12 tried and tested recipes!

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

Steps:

  • Combine the first 6 ingredients in a bowl.
  • In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
  • Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.

BLACK EYED PEA PASTA SALAD



Black Eyed Pea Pasta Salad image

This recipe was the result of me sifting through the leftovers I had and wanting some pasta salad. I love black-eyed peas, but whenever I make them we always have leftovers because I get tired of eating them plain. This is a great way to use up those leftovers, and a few other random ingredients you may have lying around. I'll give tips for some substitutions, but definitely make this your own using what you like. I'll post my vegetarian black eyed pea recipe separately.

Provided by MC Baker

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb rotini pasta (1/2 box)
1 1/2 cups cooked black-eyed peas (can use frozen, canned or homemade)
1 carrot, diced small
6 ounces cooked salmon (canned works, but leftover salmon is great)
1 cup artichoke heart (cut into quarters)
1 cup sliced mushrooms
1/4 cup lemon juice
1/2 cup Greek yogurt
1/4 cup olive oil
1 tablespoon salt (or to taste)
1/2 tablespoon pepper
3 garlic cloves (minced)
1/2 cup fresh cilantro (fresh, chopped fine)
2 green onions (sliced)
1/2 cup monterey jack pepper cheese (optional) or 1/2 cup parmesan cheese (optional)

Steps:

  • Bring a pot of water up to a rapid boil.
  • Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer.
  • Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
  • Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
  • Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn't get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later.
  • Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions.
  • Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
  • Remove pasta and strain.
  • Mix pasta into vegetable mixture and give a final taste and adjust if needed.
  • Sprinkle cheese if using on top and heat in oven or microwave if desired.
  • This dish is also excellent cold, though I prefer it warm with some cheese melted on top.

Nutrition Facts : Calories 337.7, Fat 11.3, SaturatedFat 1.7, Cholesterol 19, Sodium 1470.9, Carbohydrate 43.2, Fiber 5.5, Sugar 2, Protein 16.8

BLACK-EYED PEA AND BULGUR SALAD



Black-Eyed Pea and Bulgur Salad image

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

Provided by Lori in Florida

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup bulgur
1 cup boiling water
1 (15 ounce) can black-eyed peas, drained
1 large tomatoes, diced
1 medium cucumber, peeled and diced
2 -3 large scallions, trimmed and chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 -2 lemon, juice of
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • In a medium bowl, combine the bulgur and water.
  • Let stand, covered, until the bulgur absorbs all of the water, about 20 minutes.
  • Fluff the grains.
  • Meanwhile, in another mixing bowl, combine the black-eyed peas, tomato, cucumber, scallions, garlic, oil, lemon juice, parsley, pepper, and salt and toss.
  • Stir the soaked bulgur into the black-eyed pea mixture.
  • Chill the salad for at least 1 hour before serving.
  • Serve over a bed of lettuce or stuff into a pita.

Nutrition Facts : Calories 291.9, Fat 8, SaturatedFat 1.2, Sodium 624.2, Carbohydrate 48.4, Fiber 11.4, Sugar 3.2, Protein 10.7

SUMMERY BLACK-EYED PEA SALAD



Summery Black-Eyed Pea Salad image

A delicious black-eyed pea salad that is easy to make and looks beautiful at the table. Great for summer BBQs or potlucks. Tastes even better the next day!

Provided by KOHLSMOMMY

Categories     Salad     Beans

Time 4h30m

Yield 12

Number Of Ingredients 12

6 (15 ounce) cans black-eyed peas, rinsed and drained
1 bunch celery, finely chopped
2 medium red bell peppers, finely chopped
2 medium yellow bell peppers, finely chopped
1 large red onion, finely chopped
3 bunches fresh cilantro, finely chopped
¾ cup extra-virgin olive oil
½ cup lemon juice, or more to taste
3 tablespoons minced garlic
2 tablespoons garlic powder
1 tablespoon lemon zest
salt and ground black pepper to taste

Steps:

  • Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
  • Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
  • For best flavor, refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 36.3 g, Fat 15.4 g, Fiber 9 g, Protein 11.4 g, SaturatedFat 2.3 g, Sodium 673 mg, Sugar 3.3 g

LEMONY BLACK-EYED PEA AND CILANTRO SALAD



Lemony Black-Eyed Pea and Cilantro Salad image

This is delicious, low-fat and super-easy ... I like to load it up with extra cilantro and tomatoes. Also try using lime juice in place of the lemon juice for a little different taste. It's a perfect vegetarian main dish salad, or serve it as a side dish with grilled or roasted pork or ham. Prep time includes time spent in the refrigerator blending flavors; yield depends on whether salad is eaten as the main dish or as a side dish.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 2h

Yield 2-4 serving(s)

Number Of Ingredients 10

1 (14 ounce) can black-eyed peas, drained and rinsed
1 clove garlic, minced
2 slices onions, minced
1 medium tomatoes, peeled,seeded and chopped
1/4 cup chopped cilantro
1 teaspoon dried oregano
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 teaspoon salt (or less if you prefer)
1/2 teaspoon black pepper

Steps:

  • Combine all ingredients in a bowl; let sit in refrigerator for a couple of hours to blend flavors.
  • Salad tastes best at room temperature.

Nutrition Facts : Calories 238, Fat 8.1, SaturatedFat 1.3, Sodium 1470.8, Carbohydrate 33.1, Fiber 8, Sugar 2.6, Protein 10.4

LEMON CURRIED BLACK-EYED PEA SALAD



Lemon Curried Black-Eyed Pea Salad image

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

Provided by Shirl J 831

Categories     Black Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 12

15 ounces black-eyed peas, drained and rinsed
11 ounces no-salt-added corn, drained
1/2 cup chopped red onion
1/2 cup thin sliced celery (1-2 stalks)
1 teaspoon fine shredded lemon peel
2 tablespoons fresh lemon juice
1 tablespoon water
1 teaspoon olive oil
1 garlic cloves, minced or 1/2 teaspoon bottled minced garlic
1/2 teaspoon curry powder
1/2 teaspoon Dijon mustard
1/8 teaspoon pepper

Steps:

  • In a medium bowl, combine salad ingredients.
  • Set aside.
  • In a jar with a tight fitting lid, combine all the dressing ingredients.
  • Cover and shake well.
  • Pour dressing over black eyed pea mixture.
  • Stir till well coated.
  • Cover and refrigerate for 1-24 hours
  • Serve.

Nutrition Facts : Calories 78.2, Fat 1.1, SaturatedFat 0.2, Sodium 172.7, Carbohydrate 15.1, Fiber 2.8, Sugar 1.8, Protein 3.5

GARLIC LEMON BLACK-EYED PEA SALAD



Garlic Lemon Black-Eyed Pea Salad image

This zesty black-eyed pea salad is loaded with garlic and a tangy kick! It's the perfect make-ahead cold side dish for spring and summer barbeques, steaks, or potlucks. In our house, these are also known as 'crack beans' because you just can't stop eating them!

Provided by icklecarriekins

Categories     Bean Salads

Time 12h10m

Yield 10

Number Of Ingredients 15

2 (15.5 ounce) cans black-eyed peas with bacon
½ red onion, finely diced
½ red bell pepper, seeded and diced
½ yellow bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced
6 teaspoons minced garlic
½ teaspoon kosher salt
½ teaspoon dried marjoram
¼ teaspoon dried parsley
ground black pepper to taste
1 pinch cayenne pepper
¾ cup extra-virgin olive oil, or more to taste
¾ cup lemon juice, or more to taste
1 slice lemon, or to taste
1 sprig parsley, chopped, or more to taste

Steps:

  • Pat black-eyed peas with a paper towel to remove excess water.
  • Mix peas, onion, peppers, and garlic in a bowl with salt, marjoram, dried parsley, black pepper, and cayenne pepper. Pour in enough olive oil and lemon juice to reach below the top layer of black-eyed peas. Adjust seasonings to taste. Cover and refrigerate, 8 hours to overnight.
  • Squeeze lemon juice over the top of the salad just before serving and garnish with fresh parsley.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 18 g, Cholesterol 6.2 mg, Fat 18.3 g, Fiber 3.5 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 406.3 mg, Sugar 1 g

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This salad goes great with barbeque and, of course, New Year's Day.

Provided by LADYEM

Categories     Salad     Vegetable Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 10

2 (15.5 ounce) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  • In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g

CUCUMBER AND BLACK-EYED PEA SALAD



Cucumber and Black-Eyed Pea Salad image

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

Provided by Charlotte J

Categories     Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
fresh ground pepper, to taste
4 cups cucumbers, peeled and diced
1 (14 ounce) can black-eyed peas, rinsed
2/3 cup red bell pepper, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, slivered
2 tablespoons black olives, chopped

Steps:

  • Whisk oil, lemon juice, oregano and pepper in a large bowl until combined.
  • Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat.
  • Serve at room temperature or chilled.

Nutrition Facts : Calories 167.7, Fat 10.2, SaturatedFat 3, Cholesterol 11.1, Sodium 360.5, Carbohydrate 14.6, Fiber 3.4, Sugar 2.8, Protein 5.7

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

This salad is inspired by a Greek recipe that calls for lots of herb fennel. I couldn't find herb fennel, so I added a thinly sliced fennel bulb to the mix. Along with its refreshing flavor, the fennel bulb contributes a delightful contrasting crunchy texture. It's a great salad with or without the tomatoes.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h

Yield 4 servings

Number Of Ingredients 16

1 cup black-eyed peas, rinsed and picked over
3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced
1/2 onion, intact
1 bay leaf
Salt to taste
2 medium tomatoes, in season only, diced
1 medium fennel bulb (about 1/2 pound), trimmed, quartered, cored and sliced very thin across the grain
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar or cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, lightly toasted and ground
Freshly ground black pepper to taste
1/3 cup chopped flat-leaf parsley
1/3 cup chopped fresh dill
1/3 cup chopped chives
2 ounces feta, crumbled

Steps:

  • Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.
  • Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 512 milligrams, Sugar 6 grams

VEGAN BLACK EYED PEA SALAD WITH CILANTRO



Vegan Black Eyed Pea Salad with Cilantro image

Black-eyed pea salad is great with Southern-inspired menus and tastes best at room temperature.

Provided by chefcs

Categories     Salad     Beans

Time 2h10m

Yield 4

Number Of Ingredients 10

1 (14 ounce) can black-eyed peas, drained and rinsed
1 tomato - peeled, seeded, and chopped
2 tablespoons lemon juice
2 slices onion, minced
¼ cup chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon dried oregano
¾ teaspoon salt, or to taste
1 clove garlic, minced
½ teaspoon ground black pepper

Steps:

  • Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

Nutrition Facts : Calories 121 calories, Carbohydrate 17 g, Fat 4.1 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 735.9 mg, Sugar 1.5 g

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     Bean Salads

Time 3h30m

Yield 14

Number Of Ingredients 14

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

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the black-eyed peas. They should be tender but still have a slight bite to them.
  • Let the salad cool completely before serving. This will allow the flavors to meld together.
  • Garnish the salad with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.
  • Serve the salad with your favorite sides, such as grilled chicken, fish, or tofu.

Conclusion:

Garlic Lemon Black-Eyed Pea Salad is a refreshing, healthy, and flavorful dish that is perfect for a summer picnic or potluck. The combination of black-eyed peas, garlic, lemon, and herbs creates a unique and delicious flavor that will please everyone at the table. This salad is also very easy to make, so it's a great option for busy weeknights.

Here are some additional tips for making this salad:

  • If you don't have time to cook black-eyed peas from scratch, you can use canned black-eyed peas instead. Just be sure to rinse them well before using.
  • You can adjust the amount of garlic and lemon in the dressing to suit your taste.
  • If you like a spicy salad, you can add a pinch of cayenne pepper or red pepper flakes to the dressing.
  • This salad is also great served over a bed of mixed greens or quinoa.

Enjoy!

Related Topics