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Black Eyed Peas Vinaigrette

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Ingredients
  Dried black eyed peas 1 Pound
  Vegetable broth/Skimmed chicken broth 1⁄4 Cup (4 tbs) (Homemade Or Canned)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Fresh oregano/1 tablespoon dried oregano 2 Tablespoon, chopped
  Dijon mustard 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Fresh carrots 1 Cup (16 tbs), grated
  Onion 1 Cup (16 tbs), chopped
  Fresh parsley 1 Cup (16 tbs), chopped
Directions

Cook black-eyed peas according to package directions.
In a small bowl combine broth, vinegar, olive oil, oregano, mustard, garlic, salt and pepper; mix well.
Let stand while peas cook.
Drain peas.
In a large bowl combine hot black-eyed peas, carrots, onion and parsley; toss to mix.
Add dressing; toss until coated.
Cover.
Marinate in refrigerator for several hours to overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Pea
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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3.99375
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2006 Calories from Fat 360

% Daily Value*

Total Fat 41 g63.5%

Saturated Fat 6.9 g34.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2486.7 mg103.6%

Total Carbohydrates 307 g102.3%

Dietary Fiber 58.2 g232.7%

Sugars 13.5 g

Protein 115 g229.3%

Vitamin A 541.3% Vitamin C 186.6%

Calcium 57.9% Iron 280%

*Based on a 2000 Calorie diet

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Black Eyed Peas Vinaigrette Recipe