Best 16 Marinated Black Eyed Pea Salad Recipes

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

Marinated black eyed pea salad is a refreshing and flavorful dish that is perfect for potlucks, picnics, or summer gatherings. It is made with cooked black eyed peas, vegetables, and a tangy marinade. The combination of flavors and textures in this salad is sure to please everyone. It is also a healthy and nutritious dish that is packed with protein, fiber, and vitamins. If you are looking for a delicious and easy recipe for marinated black eyed pea salad, then you have come to the right place.

Let's cook with our 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 SALAD WITH TURMERIC VINAIGRETTE



Black-Eyed Pea Salad with Turmeric Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
One 1-pound bag frozen black-eyed peas
1/4 cup olive oil
2 scallions, chopped, whites and greens kept separate
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
3 tablespoons red wine vinegar
4 radishes, quartered and thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste.
  • When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold.

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

BLACK-EYED PEA SALAD



Black-Eyed Pea Salad image

Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10

2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 cup red onion rings
1/2 cup chopped green pepper
1 small garlic cloves, minced
1 teaspoon sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 teaspoon salt, optional
Dash pepper
Dash hot pepper sauce

Steps:

  • In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

Nutrition Facts : Calories 162 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

ATHEN'S MARINATED BLACK-EYED PEAS



Athen's Marinated Black-Eyed Peas image

I got this recipe from "The Genuine Official Texas Cookbook". It's a great salad especially for get togethers.

Provided by Toni in Colorado

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 8

30 ounces black-eyed peas (2 15 oz. cans)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 garlic clove, chopped
1/2 cup cider vinegar
1/4 cup sugar
1/2 cup vegetable oil
1/2 teaspoon salt

Steps:

  • Drain the peas and rinse.
  • Combine onion, bell pepper and peas.
  • Mix remaining ingredients together and pour over pea mixture.
  • Cover and refrigerate for a time to blend.
  • I have never timed how long it takes, so I'm guessing on the time.
  • Note: I did not use the clove; I used 1 teaspoon from a jar of minced cloves.
  • I also have added 1/4 cup sliced black olives.

Nutrition Facts : Calories 377.6, Fat 22.8, SaturatedFat 3.1, Sodium 743.4, Carbohydrate 35.8, Fiber 6.1, Sugar 11.1, Protein 8.4

MARINATED BLACK EYED PEA SALAD, AKA TEXAS CAVIAR



Marinated Black Eyed Pea Salad, Aka Texas Caviar image

Make and share this Marinated Black Eyed Pea Salad, Aka Texas Caviar recipe from Food.com.

Provided by GertieMcFlirty

Categories     Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chilies, chopped
1/4 cup red bell pepper, finely diced
1/2 cup purple onion, diced
2 garlic cloves, finely minced
1 teaspoon salt (or more to taste)
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 1/2 cups Italian dressing
red cabbage leaf, for garnish
minced green onion top, for garnish

Steps:

  • In large glass bowl, combine all ingredients except garnish, stirring to mix well.
  • If liquid does not cover peas in bowl, add a little more dressing.
  • Marinate, covered, in refrigerator for 24 hours.
  • Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
  • Garnish with green onion tops.

Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4

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     Salad     Beans

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

BLACK-EYED PEA TOMATO SALAD



Black-Eyed Pea Tomato Salad image

Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 13

4 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3 large tomatoes, chopped
1 large sweet red pepper, chopped
1 cup diced red onion
4 bacon strips, cooked and crumbled
1 jalapeno pepper, seeded and diced
1/2 cup canola oil
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder

Steps:

  • Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges

BLACK-EYED PEA PASTA SALAD



Black-Eyed Pea Pasta Salad image

Grilling out? You may want to serve this refreshing, make-ahead salad at the barbecue. A creamy Italian dressing enhances the chopped vegetables, cheese and pasta. -Joan Huggins, Waynesboro, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 cup uncooked tricolor spiral pasta
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
4 slices provolone cheese, cut into thin strips
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup thinly sliced red onion
1/2 cup sliced pepperoni, cut into thin strips
1/2 cup mayonnaise
1/4 cup prepared Italian salad dressing

Steps:

  • Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 339 calories, Fat 24g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 625mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

VIBRANT BLACK-EYED PEA SALAD



Vibrant Black-Eyed Pea Salad image

My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. -Danielle Lee, Sewickley, Pennsylvania

Provided by Taste of Home

Categories     Appetizers     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 13

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING:
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil

Steps:

  • In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts : Calories 130 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

MAKE-AHEAD BLACK-EYED PEA SALAD



Make-Ahead Black-Eyed Pea Salad image

This is a great summer black-eyed pea salad recipe, given to me by a friend. Nutritious and colorful, it's sure to be a hit!

Provided by Marilyn Troyer

Categories     Salad     Beans

Time 18h25m

Yield 12

Number Of Ingredients 15

1 (16 ounce) package dry black-eyed peas
½ green bell pepper, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
½ small red onion, diced
1 stalk celery, diced
2 stalks scallions, chopped
⅛ cup vegetable oil
⅛ cup white vinegar
⅛ cup white sugar
1 clove garlic, minced
1 drop hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
¼ cup chopped fresh parsley
¼ cup chopped fresh basil

Steps:

  • Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
  • Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
  • Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 26.4 g, Fat 2.8 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 12.4 mg, Sugar 5.4 g

CREAMY BLACK-EYED PEA SALAD



Creamy Black-Eyed Pea Salad image

A homemade dressing helps marry the flavors of this creamy salad. It is a unique contribution to a spring luncheon or barbecue buffet in the summertime. -Olive Foemmel of Chili, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 celery rib, chopped
1 tablespoon finely chopped onion
1 tablespoon canola oil
1 tablespoon cider vinegar
1 tablespoon reduced-fat mayonnaise
1/4 teaspoon salt
Dash cayenne pepper
1 medium tomato, chopped

Steps:

  • In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover and chill until serving. Stir in tomato just before serving.

Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 321mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

HEARTY BLACK-EYED PEA SALAD



Hearty Black-Eyed Pea Salad image

This recipe is great any time of the year. It's easy to make and tastes so good. I often take it along on summer picnics.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 19

3 cans (15 ounces each) black-eyed peas, rinsed and drained
1/2 pound fully cooked ham, diced
3 medium tomatoes, seeded and diced
1/2 cup chopped green onions
1 medium carrot, chopped
DRESSING:
5 tablespoons olive oil
3 tablespoons cider or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • In a large bowl, toss peas, ham, tomatoes, onions and carrot; set aside. combine dressing ingredients in a jar with a tight-fitting lid; shake well. pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

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

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

MELISSA'S BLACK-EYED PEA SALAD



Melissa's Black-Eyed Pea Salad image

Perfect for New Year's Day.

Provided by Melissa

Categories     Salad     Beans

Time 8h15m

Yield 4

Number Of Ingredients 12

1 ½ cups canned black-eyed peas, rinsed and drained
¾ cup diced green bell pepper
½ cup diced celery
½ cup diced red onion
¼ cup diced yellow onion
¼ cup vegetable oil
¼ cup white sugar
2 tablespoons apple cider vinegar
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Combine black-eyed peas, green bell pepper, celery, red onion, and yellow onion in a large bowl.
  • Whisk vegetable oil, sugar, cider vinegar, garlic, salt, black pepper, and hot pepper sauce together in a bowl.
  • Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight before serving.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 29.9 g, Fat 14.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 578.2 mg, Sugar 14.7 g

Tips:

  • Soak the black-eyed peas overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor, texture, and color to the salad.
  • Don't overcook the black-eyed peas: They should be tender but still have a slight bite to them.
  • Let the salad marinate for at least 2 hours: This will allow the flavors to meld.
  • Serve the salad chilled: This will make it even more refreshing.

Conclusion:

Marinated black-eyed pea salad is a delicious, healthy, and easy-to-make dish. It's perfect for potlucks, picnics, or summer cookouts. The salad is also a great way to use up leftover black-eyed peas. So next time you have a can of black-eyed peas on hand, give this salad a try. You won't be disappointed!

Related Topics