Best 7 Sylvias Black Eyed Pea Salad Recipes
Sylvia's Black Eyed Pea Salad is a delectable dish that tantalizes taste buds with its vibrant flavors and textures. This classic Southern recipe has been passed down through generations, and for good reason. The combination of black-eyed peas, crisp vegetables, tangy dressing, and the sprinkle of bacon makes it a perfect dish for potlucks, picnics, or casual gatherings. Whether you're a seasoned cook or a novice in the kitchen, this step-by-step guide will help you create a flavorful Black Eyed Pea Salad that will surely impress your friends and family.
Let's cook with our recipes!
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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
Make and share this Black-Eyed Pea Salad recipe from Food.com.
Provided by Susanne Hammett
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse peas.
- Add chopped celery and onion.
- Combine oil, vinegar, mayonnaise, salt, and cayenne. Mix well.
- Pour over peas and stir gently.
- Allow to chill in refrigerator 4 hours or overnight.
- At serving time, add the diced tomato.
Nutrition Facts : Calories 126.2, Fat 4.1, SaturatedFat 0.6, Sodium 494.1, Carbohydrate 17.2, Fiber 4.3, Sugar 1.1, Protein 5.7
BLACK-EYED PEA SALAD
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
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
MELISSA'S BLACK-EYED PEA SALAD
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
MARINATED BLACK-EYED PEA SALAD
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
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
VIBRANT BLACK-EYED PEA SALAD
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
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
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Cook the black-eyed peas according to the package directions or use canned black-eyed peas for convenience.
- Chop the vegetables and herbs into small pieces so they will evenly distribute throughout the salad.
- Use a light, flavorful dressing to complement the other ingredients in the salad.
- Serve the salad immediately or chill it for later.
Conclusion:
Sylvia's black-eyed pea salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is packed with flavor and nutrients, making it a healthy and satisfying option. With its combination of black-eyed peas, vegetables, herbs, and a light dressing, this salad is sure to be a hit at any gathering.
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