Vibrant Black-Eyed Pea Salad Recipe
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 Ulam, Hookstown, Pennsylvania
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon freshly ground pepper
- dressing:
- 2 cups grape tomatoes halved
- 1 celery rib chopped
- 1 small red onion chopped
- 1 tablespoon stone-ground mustard
- 2 tablespoons minced fresh basil
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 2 cans (15-1/2 ounces each) black-eyed peas rinsed and drained
- 1 each small green yellow and red pepper, finely chopped
- 1/4 cup red wine vinegar or balsamic vinegar
- Carbohydrate 33.9561860004253 g
- Cholesterol 0 mg
- Fat 1.61561800207026 g
- Fiber 0.781330005478989 g
- Protein 0.705420000303596 g
- Saturated Fat 0.204807300255292 g
- Serving Size 1 1 serving (95g)
- Sodium 4.26460000009527 mg
- Sugar 33.1748559949463 g
- Trans Fat 0.0936026000719018 g
- Calories 147 calories
Directions 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. Yield: 10 servings. Originally published as Vibrant Black-Eyed Pea Salad in Simple & Delicious June/July 2015 Nutritional Facts 3/4 cup equals 130 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 319 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
