Best 11 Grilled Corn Edamame And Black Eyed Pea Salad Recipes

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

Grilled corn edamame and black eyed pea salad is not only a delicious dish to enjoy, it is also incredibly easy to make. This vibrant and colorful salad is packed with flavor and nutrients, making it a perfect choice for any occasion. Whether you are looking for a light and refreshing side dish or a hearty main course, this salad is sure to impress. The combination of grilled corn, edamame, black eyed peas, and a tangy dressing creates a delightful taste experience that will leave you wanting more. So, gather your ingredients and get ready to enjoy this delicious and nutritious grilled corn edamame and black eyed pea salad!

Check out the recipes below so you can choose the best recipe for yourself!

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.

EDAMAME AND CORN SALAD



Edamame and Corn Salad image

A wonderful summer salad. Tastes especially good with fresh edamame.

Provided by Carla W

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

2 tomatoes, diced
1 cup shelled, cooked edamame
1 cup frozen sweet corn kernels, thawed
4 green onions, sliced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 cloves garlic, minced, or to taste
1 pinch coarse sea salt to taste

Steps:

  • Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
  • Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g

EDAMAME & GRILLED CORN SALAD



Edamame & Grilled Corn Salad image

Fire up the grill for this Edamame & Grilled Corn Salad! Our Edamame & Grilled Corn Salad is a great side dish to bring to cookouts and parties.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

6 ears corn on the cob, husks and silk removed
1 cup frozen edamame (shelled), cooked, cooled
1/2 cup chopped red peppers
1/2 cup slivered red onions
2 Tbsp. chopped fresh cilantro
1/4 tsp. freshly ground black pepper
1/2 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium-high heat.
  • Grill corn 8 to 10 min. or until tender and lightly browned, turning occasionally. Cool slightly.
  • Meanwhile, combine next 5 ingredients in medium bowl. Mix mayo and cheese until blended. Add to edamame mixture; mix lightly.
  • Cut kernels off corn cobs. Add to edamame mixture; mix lightly.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 4.3193 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

GLENDALEE'S BLACK-EYE PEA SALAD



GlendaLee's Black-Eye Pea Salad image

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Provided by glendalee

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 10

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Steps:

  • Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  • Cover and refrigerate for at least 1 hour, preferably overnight.
  • Toss cabbage into black-eyed pea mixture just before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 30 g, Cholesterol 8.4 mg, Fat 21.3 g, Fiber 7.8 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 639.9 mg, Sugar 3.7 g

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.

BLACK-EYED PEA SALAD WITH BACON



Black-Eyed Pea Salad with Bacon image

Provided by Guy Fieri

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
6 slices cooked applewood smoked bacon, roughly chopped
4 scallions, sliced
1 medium red bell pepper, seeded and chopped
1/2 small red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 scallions, chopped, for garnish

Steps:

  • Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve.

BLACK-EYED PEAS, CORN AND SQUASH SALAD



Black-Eyed Peas, Corn and Squash Salad image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 15

1 1/2 cups dried black-eyed peas
1 onion, peeled, cut in half and stuck with two cloves
1 bay leaf
2 teaspoons salt plus 2 tablespoons salt
1 teaspoon freshly ground pepper
10 ears fresh corn, shucked
2 tablespoons salt
3 thin zucchini, diced
4 crookneck yellow squash, diced
8 Italian Roma tomatoes, cored and diced
1 bunch scallions, washed and sliced thinly at an angle
1/4 cup sherry vinegar
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1 bunch flat leaf parsley, washed, leaves chopped coarsely

Steps:

  • Rinse and drain black-eyed peas. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, and a little more water if none is visible when you tilt the pan, and cook, covered, another 20-30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
  • Meanwhile, bring large pot of water to the boil. Add 2 tablespoons salt and 5 corn cobs. Cook corn 23 minutes. Remove corn and repeat with remaining cobs. Let cobs cool, then carefully cut corn from cob with sharp knife. Place cut corn in a medium bowl and add diced zucchini and squash, tomatoes, and scallions. Place vinegar in a small bowl and whisk in yogurt along with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in olive oil while whisking so as to form an emulsion. Pour dressing over corn and vegetables. Add cooled black-eyed peas and chopped parsley. Stir gently to combine and serve.

COLORFUL BLACK-EYED PEA SALAD



Colorful Black-Eyed Pea Salad image

"This is my little spin on plain, boiled black-eyed peas," writes Susan Hinton from Morrisville, North Carolina. "I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes."

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 cup frozen black-eyed peas
1 cup fresh or frozen corn, thawed
2 tablespoons finely chopped red onion
4-1/2 teaspoons cider vinegar
1 teaspoon olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion. , In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 10g protein.

GRILLED CORN & EDAMAME SALAD



Grilled Corn & Edamame Salad image

This tasty salad is made with grilled corn on the cob and fresh basil-plus easy-to-cook edamame from the freezer. It's easy, delicious and different!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

6 ears corn on the cob in husks
1 red pepper
1 red onion, cut into 1/2-inch-thick slices
1 cup frozen edamame (shelled), cooked
1/2 cup KRAFT Zesty Italian Dressing
1/3 cup thinly sliced fresh basil
2 cloves garlic, minced

Steps:

  • Soak corn in water 30 min.
  • Heat grill to high heat. Remove husks and silk from corn. Grill corn, red pepper and onion slices 15 min., turning after 8 min. Cool 15 min.
  • Cut corn kernels from cobs; place in large bowl. Remove and discard skin and seeds from pepper. Chop pepper and onion slices. Add to corn along with remaining ingredients; mix lightly.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

GRILLED CORN AND EDAMAME SUCCOTASH SALAD



Grilled Corn and Edamame Succotash Salad image

Delicious salad that is light and lovely.

Provided by klenke

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

5 ears corn, shucked
½ yellow onion, peeled
1 red bell pepper, stemmed and seeded
1 jalapeno pepper
3 tablespoons olive oil, divided
salt and ground black pepper to taste
1 cup frozen shelled edamame (green soybeans)
1 tablespoon white wine vinegar
2 tablespoons chopped fresh basil, or to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. Drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. Rub to evenly coat.
  • Transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. Set aside to cool.
  • Bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. Drain and cool.
  • Whisk 1 tablespoon olive oil and vinegar together in a bowl.
  • Dice red bell pepper, jalapeno pepper, and onion. Cut corn off the cob. Combine vegetables in a serving dish; add edamame. Toss vegetables and edamame with oil-vinegar mixture. Season with salt, pepper, and basil.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 13 g, Fat 5.8 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 9.9 mg, Sugar 3.1 g

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

###

Tips:

- Use fresh, high-quality ingredients for the best flavor. - If you don't have a grill, you can roast the corn and edamame in a hot oven. - Be sure to cook the black-eyed peas until they are tender but still have a slight bite to them. - Feel free to adjust the amount of dressing to your liking. - For a spicier salad, add a pinch of cayenne pepper or a few drops of Sriracha to the dressing. - For a more colorful salad, add some chopped red onion or bell pepper. - Serve the salad immediately or chill it for later.

Conclusion:

This colorful salad is a delicious and healthy side dish or light lunch. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The grilled corn and edamame add a smoky flavor to the salad, while the black-eyed peas and dressing add a touch of sweetness and acidity. This salad is sure to please everyone at your table.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have a grill, you can roast the corn and edamame in a hot oven.
  • Be sure to cook the black-eyed peas until they are tender but still have a slight bite to them.
  • Feel free to adjust the amount of dressing to your liking.
  • For a spicier salad, add a pinch of cayenne pepper or a few drops of Sriracha to the dressing.
  • For a more colorful salad, add some chopped red onion or bell pepper.
  • Serve the salad immediately or chill it for later.

Conclusion:

This colorful salad is a delicious and healthy side dish or light lunch. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The grilled corn and edamame add a smoky flavor to the salad, while the black-eyed peas and dressing add a touch of sweetness and acidity. This salad is sure to please everyone at your table.

Related Topics