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Black-Eyed Pea Salad

southern.chef's picture
Ingredients
  Frozen black eyed peas 16 Ounce
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Diced pimiento 3 Tablespoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Red wine vinegar 2 Tablespoon
  Water 2 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1 Teaspoon
  Hot sauce 1 Dash
Directions

Cook black-eyed peas according to package directions, drain.
Combine peas and green pepper, onion, olives, and pimiento in a medium bowl.
Combine oil and remaining ingredients in a jar.
Cover tightly, shake vigorously.
Pour dressing over vegetable mixture, toss gently to coat.
Cover salad, and chill for 2 to 3 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
6

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4.209375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 358 Calories from Fat 101

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 202.2 mg8.4%

Total Carbohydrates 47 g15.6%

Dietary Fiber 8.6 g34.5%

Sugars 0.7 g

Protein 18 g36.6%

Vitamin A 1.5% Vitamin C 10.4%

Calcium 7.4% Iron 43.6%

*Based on a 2000 Calorie diet

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Black-Eyed Pea Salad Recipe