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Black Eyed Pea Salad

Love.Food's picture
  Cooked black eyed peas/One 15-ounce can black-eyed peas, rinsed and drained 2 Cup (32 tbs)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Jalapeno pepper 1 Medium, seeded and finely chopped to make about 2 tablespoons
  Salad oil 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Water 2 Tablespoon
  Snipped basil/1/2 teaspoon dried basil 1 Tablespoon, crushed
  Lemon juice 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Chopped tomatoes 2 Cup (32 tbs) (About 2 Large)
  Kale leaves 4

In a large salad bowl stir together the black-eyed peas, green onions and jalapeno pepper.
For the dressing, in a screw-top jar combine the salad oil, red wine vinegar, water, basil, lemon juice and pepper.
Cover and shake well.
Pour over black-eyed pea mixture; toss to coat.
Cover and chill the salad in the refrigerator for 2 to 24 hours.
Just before serving, gently stir in the tomatoes.

Recipe Summary

Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 741 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.5%

Saturated Fat 1.9 g9.5%

Trans Fat 0.5 g

Cholesterol 0 mg

Sodium 60.6 mg2.5%

Total Carbohydrates 86 g28.8%

Dietary Fiber 27.1 g108.2%

Sugars 20.4 g

Protein 30 g59.3%

Vitamin A 129.2% Vitamin C 140.3%

Calcium 9.4% Iron 12.4%

*Based on a 2000 Calorie diet

Black Eyed Pea Salad Recipe