Black-eyed Pea Salad
- Number of Servings: 16
Ingredients
2 cans black-eyed peas1 can white corn1 each red, yellow and orange pepper1 medium red onion3/4 cup Splenda3/4 cup apple cider vinegar1/4 cup olive oil1/2 tsp paprika
Drain black-eyed peas and corn and pour into a large bowl. Dice pepers and red onion and add to other vegetables. In a small bowl, whisk together Splenda, vinegar, olive oil and paprika. Pour over vegetables and stir together. Cover and refrigerate a few hours before serving.
Serving Size: Makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BLUESOCKS1123.
Serving Size: Makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user BLUESOCKS1123.
Nutritional Info Amount Per Serving
- Calories: 122.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 171.4 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.3 g
- Protein: 5.4 g
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