Black-Eyed Pea Salad
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Black-Eyed Pea Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 3 cups cooked black-eyed peas
- 2 tomatoes diced
- 1/2 cucumber peeled and diced
- 1/2 red onion finely chopped
- 1/2 cup parsley chopped
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper to taste
Instructions
- Combine the black-eyed peas, the tomatoes, the cucumber, the red onion and the parsley in a bowl.
- In a separate bowl, combine the vinegar, the oregano, the sugar and the salt and pepper. Whisk together with the olive oil.
- Pour the dressing over the salad, tossing everything together.
- Let it cool in the fridge for at least 1 hour before serving.
Notes
- I usually use dried black-eyed peas and I cook them in a pressure cooker. You can use canned peas or you can use the dried ones and cook them in a regular pot! :)
Nutrition Information
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Calories
280kcal
(14%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Sodium
11mg
(0%)
Potassium
422mg
(12%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
808IU
(16%)
Vitamin C
14mg
(16%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 11mg | 0% |
| Potassium | 422mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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