Best 4 Lemony Black Eyed Pea And Cilantro Salad Recipes

In this article, we will embark on a culinary journey to uncover the best recipe for a zesty and flavorful Lemony Black Eyed Pea and Cilantro Salad. We will explore various options that tantalize your taste buds with a harmonious blend of tangy lemon, nutty black-eyed peas, and refreshing cilantro. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps of creating a salad that will add a burst of vibrant flavors to your meals. Get ready to dive into a delightful and nutritious experience as we uncover the secrets behind the perfect Lemony Black Eyed Pea and Cilantro Salad.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

RACHEL'S VEGAN CILANTRO LIME BLACK-EYED PEAS

Rachel's Vegan Cilantro Lime Black-Eyed Peas image

Black-eyed peas are a veggie/bean I don't use too much in my cooking and I'd like to use them more. Most recipes I've seen using them call for baking or frying up with ham or pork. This is simple, vegan, and has lots of flavor. Make sure that you are using dry black-eyed peas-- not canned. Better yet, you don't have to pre-soak these like you normally have to with dried beans. Variation hint: if you don't care much for the cilantro lime part, just nix them, add 1 tsp lemon juice instead. I also think this recipe would do great in a slow cooker like a Crockpot.

Provided by the80srule

Categories < 4 Hours

Time 1h40m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups black-eyed peas
4 cups vegetable stock (or broth)
1 medium onion, finely diced
1 teaspoon minced garlic (2 cloves)
2 tablespoons olive oil
2 teaspoons lime juice
1/2 cup cilantro, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon brown sugar (or turbinado)

Steps:

In a small saucepan or frying pan, heat up the olive oil. Saute the onion and garlic until nice and brown.
Wash the black-eyed peas and remove any stones, dirt, etc. Put them into a Dutch oven (although being ghetto, I use my hand-me-down lobster pot and it works just fine. Any large pot will do.).
Add the browned onion, plus all the other ingredients listed. Mix well. Bring it to a boil.
Lower the temperature to medium/medium-high. Cover the Dutch Oven or pot and let it all simmer for about 70-90 minutes or until the peas are nice and tender.
Awesome side dish, or great when served over brown rice with some greens for a complete vegan meal!

Nutrition Facts : Calories 113.8, Fat 5, SaturatedFat 0.7, Sodium 531.6, Carbohydrate 14, Fiber 3, Sugar 1.6, Protein 4

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have fresh cilantro, you can use dried cilantro, but use only half the amount.
Be sure to rinse and drain the black-eyed peas thoroughly before using them.
If you don't have a lemon, you can use lime juice instead.
Adjust the amount of salt and pepper to taste.
Serve the salad immediately or chill it for later.

Conclusion:

This lemony black-eyed pea and cilantro salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious salad, give this recipe a try!

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