Black-Eyed Pea-and-Seafood Salad

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Unlike the canned version, fresh black-eyed peas are crunchy and packed with flavor. You can also substitute crowder, purple-hull, or pink-eye peas, or any other small, beanlike peas.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 19%
  • Fat: 7.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.5g
  • Protein: 38.2g
  • Carbohydrate: 31.1g
  • Fiber: 3.3g
  • Cholesterol: 154mg
  • Iron: 5.1mg
  • Sodium: 733mg
  • Calcium: 171mg


  • 3 bacon slices
  • 3/4 cup finely chopped celery
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup finely chopped green onions
  • 1/2 cup orange juice
  • 1/2 cup fresh lime juice
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, crushed
  • 2 cups fresh or frozen black-eyed peas, cooked
  • 1/2 cup chopped tomato
  • 2 tablespoons chopped pickled pepperoncini peppers
  • 1 1/2 teaspoons Spicy Seasoning
  • 1 pound medium deveined peeled shrimp
  • 1/2 pound sea scallops
  • 1 teaspoon vegetable oil
  • 8 cups thinly sliced mustard greens or romaine lettuce


  1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell peppers, and onions to bacon fat in skillet, and sauté 1 minute; set aside.
  2. Combine orange juice, lime juice, mustard, red pepper, and garlic in a large bowl; stir well. Add celery mixture, peas, tomato, and pickled peppers; toss well. Cover and chill.
  3. Sprinkle Spicy Seasoning over the shrimp and scallops. Heat oil in skillet over high heat. Add seafood, and sauté 3 minutes. Spoon seafood into a bowl; cover and chill.
  4. Place 2 cups greens in each of 4 salad bowls, and top with 1 cup pea mixture. Arrange one-fourth of seafood over each salad, and sprinkle each with 1 1/2 teaspoons bacon.
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