Recipe courtesy of Ed Wilson
Black-Eyed Pea Salad
- Level: Easy
- Yield: 7 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 165
- Total Fat
- 14
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 221
- Total: 15 min
- Prep: 15 min
Ingredients
Black-Eyed Pea Salad:
One (#10 can) black-eyed peas, rinsed and drained
1/2 red bell pepper, seeded and finely chopped, optional
1/2 green bell pepper, seeded and finely chopped, optional
1/2 to 1 small or medium red onion, chopped
1 clove garlic, peeled and finely minced
3/4 cup chopped flat-leaf Italian parsley
1/2 fresh jalapeno, very finely minced
Salad dressing:
1/4 cup olive oil
1/4 cup canola oil
1/3 cup red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon brown mustard
1/2 tablespoon salt
1/2 tablespoon ground black pepper
Directions
- In a large salad bowl, combine the black-eyed peas, red and green bell peppers, onion, garlic, parsley and jalapeno.
- In a medium bowl, whisk together the olive oil, canola oil, vinegar, whole-grain mustard, brown mustard, salt and pepper. Pour over the salad mixture and toss well.