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Black Eyed Pea Salad Recipe
Experience a burst of freshness with our Black Eyed Pea Salad, blending crunchy red bell peppers, zesty scallions, and a tangy lemon-olive oil dressing. It's a deliciously easy side dish and ready in 15 minutes!
Prep Time
15 mins
Total Time
15 mins
Servings: 2
Calories: 62 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 2 teaspoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon sea salt
- 1 14-ounce can black eyed peas, drained and rinsed
- 1 cup chopped red bell pepper about 1/2 a large pepper
- 3 scallions thinly sliced on the diagonal
- freshly ground black pepper
Instructions
- In the bottom of a medium bowl, whisk together the lemon juice, olive oil, and salt.
- Add the peas, bell pepper, and scallions to the bowl. Toss to coat in the dressing.
- Taste and add pepper as desired. Serve at room temperature or chilled.
Cup of Yum
Notes
- Store leftovers of Black Eyed Pea Salad in an airtight container in the refrigerator; it stays fresh for up to 3-4 days.
Nutrition Information
Serving
1serving
Calories
62kcal
(3%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
151mg
(6%)
Potassium
213mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2512IU
(50%)
Vitamin C
101mg
(112%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 62
% Daily Value*
| Serving | 1serving | |
| Calories | 62kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 151mg | 6% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2512IU | 50% |
| Vitamin C | 101mg | 112% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.