Bleeding Beans Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
7 cups chopped, peeled beets (about 2 1/2 pounds)1/3 cup rice-wine vinegar2 tablespoons spicy mustard2 teaspoons sugar1 teaspoon grated lemon rind1/2 teaspoon salt3 cups cooked black-eyed peas
Steam the beets, covered, for 25 minutes or until done.
Combine vinegar through salt in a small bowl; stir well with a whisk to blend.
Fold together the beets and peas, drizzle dressing overtop.
Let sit in fridge 2 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Combine vinegar through salt in a small bowl; stir well with a whisk to blend.
Fold together the beets and peas, drizzle dressing overtop.
Let sit in fridge 2 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 132.2
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 344.4 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 6.3 g
- Protein: 3.8 g
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