Black-Eyed Pea Salad
Try this Black-Eyed Pea Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 13
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic minced
- 1 cup finely chopped onion
- 1 (14 oz.) can black-eyed peas drained
- 1 (15 oz.) can white hominy drained (corn can be used instead)
- 1 green or red bell pepper finely chopped
- 2 medium tomatoes chopped and seeded
- 1/2 up fresh cilantro chopped
- 1-2 fresh jalapenos seeded or not (i used 1 seeded jalapeno)
- 1 cup salsa (use your favorite)
- 1 teaspoon salt plus more to taste as needed
- Carbohydrate 1.40384615384615 g
- Cholesterol 0 mg
- Fat 0.0161538461538462 g
- Fiber 0.225384620519785 g
- Protein 0.184307692307692 g
- Saturated Fat 0.00585384615384615 g
- Serving Size 1 1 , ½ cup serving (13g)
- Sodium 0.623076923076923 mg
- Sugar 1.17846153332637 g
- Trans Fat 0.00460769230769231 g
- Calories 6 calories
Drain, chop, mince, seed all ingredients and then combine everything in a large bowl. Serve with your favorite crackers or chips or as a topping or side salad.Cover and refrigerate overnight or several hours before serving. (I have to admit, though, this stuff is pretty great right after all ingredients are combined. And who can wait that long!)
