146 red pea recipes

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Shrimp and rice salad with sauteed mushrooms, ham, peas, and red pepper dressed in French dressing. A colorful composed salad ring with a retro presentation style.

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

A quick and easy flavorful cream sauce studded with bits of sausage, peas that's perfect for your favorite pasta.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Turkey teriyaki stir-fry with snow peas, red bell pepper, water chestnuts, and celery. A lean, colorful Asian-inspired dinner ready in 20 minutes.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.

Brown rice salad tossed with French dressing, water chestnuts, snow peas, mushrooms, and red bell pepper. A crunchy, make-ahead cold rice salad for potlucks and picnics.

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

A simple slow cooking recipe that will have a hearty soup ready to be eaten when you get home from work.