Black-Eyed Pea Salad
SUBMITTED BY: LADYEM
"This salad goes great with barbeque and, of course, New Year's Day."
INGREDIENTS
* 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
* 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
DIRECTIONS
1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Servings: 8
Nutritional Information
Servings Per Recipe: 8
Amount Per Serving
Calories: 133
* Total Fat: 4.1g
* Cholesterol: 0mg
* Sodium: 479mg
* Total Carbs: 19.4g
* Dietary Fiber: 4.6g
* Protein: 5.8g
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