Black-eyed Pea Salad
Make the perfect salad overnight with this easy-to-make Black-eyed Pea recipe.
Ingredients
- 2 (15-ounce) cans black-eyed peas, drained
- 1/2 cup chopped celery
- 1/2 cup chopped green onions
- 1/8 teaspoon garlic powder
- 1/4 teaspoon crushed oregano leaves
- 3 tablespoons extra virgin olive oil
- 3 tablespoons cider vinegar
- 1/2 teaspoon black pepper
Directions
- Combine all ingredients in a large bowl; mix well.
- Chill, covered, several hours or overnight, stirring occasionally.
Yields 6 servings.
| Nutrition Facts | |
|---|---|
| Servings per recipe: 6 | |
| Amount Per Serving | |
| Calories 175 | |
| Calories from fat 72 | |
| % Daily Value * | |
| Total Fat: 8g | 12% |
| Saturated Fat: 1g | 6% |
| Cholesterol: 0mg | 0% |
| Sodium: 434mg | 18% |
| Carbohydrate: 21g | 7% |
| Dietary Fiber: 5g | 21% |
| Protein: 7g | 14% |
| Vitamin A: | 1% |
| Vitamin C: | 10% |
| Folacin: | 39% |
| Calcium: | 4%. |
| Iron: | 9% |
| Potassium: | 9% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source: Modified from original source: Flavor of Nashville, Home Economists in Home Community, 1996, P.O. Box 50484, Nashville, TN 37205-0484
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141