Black-Eyed Pea Salad

Makes 8 servings

Here’s a great recipe we discovered on Just toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and let flavors develop overnight. Easy to make and always a real hit.

  • 2 15.5-ounce cans black-eyed peas
  • 1 large tomato, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 red onion, diced
  • 1 stalk celery, chopped
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Pour over vegetables and toss. Cover and chill in the refrigerator at least 8 hours (or overnight).

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Nutrition Information

Black-Eyed Pea Salad

Servings per Recipe: 8

Amount per Serving

Calories:  129

Calories from Fat:  37

Total Fat:  4.1g

Saturated Fat:  0.7g

Cholesterol:  0mg

Sodium:  334mg

Potassium:  325mg

Carbohydrates:  18.3g

Dietary Fiber:  4.6g

Protein:  5.8g

Sugars:  2.0g

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