SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 124.9
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 283.9 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.2 g

View full nutritional breakdown of New Year Blackeyer Pea Caviar calories by ingredient
Report Inappropriate Recipe

New Year Blackeyer Pea Caviar

Submitted by: JESSDACHEF

Introduction

A blackeyed pea mix that goes great with pita, tortillas, and raw vegetables. Welcome the new year with blackeyed peas for prosperity and health, too! A blackeyed pea mix that goes great with pita, tortillas, and raw vegetables. Welcome the new year with blackeyed peas for prosperity and health, too!
Number of Servings: 11

Ingredients

    Dressing:
    1/2 cup balsamic vinegar*
    1/4 cup olive oil
    2 teaspoons sea salt
    1 teaspoon black pepper
    2 teaspoons dried cane juice or 1 1/2 teaspoons honey

    4 cups blackeyed peas, cooked without salt, drained (1/2# or 1 cup dried, soaked overnight, cooked in 6 cups fresh water)
    1 cup red pepper, small dice (about 1 1/2 large)
    3 green onions (scallions), sliced
    1/2 cup finely chopped parsley
    1/4 cup chopped onion (red is pretty, but any will do)

Tips

Note 1: I used a mix of cherry balsamic and serrano balsamic vinegars and reduced sugar by 1/2 TB.
Note 2: 1/2 to 1 whole seeded jalapeno, finely diced, makes a nice addition.
Note 3: I started with dried peas, soaked overnight and cooked them. If you used canned (2 x 15 oz), please drain and rinse well, or reduce added salt.


Directions

Mix dressing items in a small bowl or jar. Mix/shake and set aside.

Chop pepper(s), onions, parsley. Add to large (2 qt bowl and mix. Add drained blackeyed peas. Add dressing and toss gently. Cover and chill before serving.

Serving Size: 11 x 1/2 cup servings

Number of Servings: 11

Recipe submitted by SparkPeople user JESSDACHEF.






Great Stories from around the Web


Rate This Recipe