Amy's Black Eyed Pea Salad

Name: Amy''s Black Eyed Pea Salad Recipe
Yield: 4
Ingredients: Ingredients:; Black-eyed peas (cowpeas) immature seeds cooked boiled drained with salt 3 cup (remove); Yellow Sweet Corn Frozen 1.5 cup kernels (remove); Carrots raw 3 medium (remove); Celery raw 7 stalk medium (7-1/2 - 8 long) (remove); Cucumber (with peel) 1 cucumber (8-1/4) (remove); Scallions raw 1 cup chopped (remove); Peppers sweet red raw sliced 2 cup (remove); Cider Vinegar 4 tbsp (remove); Yellow Mustard 1 tsp or 1 packet (remove)

(1)

Number of Servings: 4

Ingredients

Ingredients: Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, with salt, 3 cup (remove)Yellow Sweet Corn, Frozen, 1.5 cup kernels (remove)Carrots, raw, 3 medium (remove)Celery, raw, 7 stalk, medium (7-1/2" - 8" long) (remove)Cucumber (with peel), 1 cucumber (8-1/4") (remove)Scallions, raw, 1 cup, chopped (remove)Peppers, sweet, red, raw, sliced, 2 cup (remove)Cider Vinegar, 4 tbsp (remove)Yellow Mustard, 1 tsp or 1 packet (remove)

Directions

Chop all the vegatables to about the same size as the black eyed peas. Combine all the veggies in bowl. In small bowl mix vinegar of choice and mustard, salt and pepper to taste (if you would like). Toss with salad, and let sit for about an hour to allow the dressing to soak into the vegatables. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user AMYH1111.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 243.4
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 413.5 mg
Total Carbs: 54.8 g
Dietary Fiber: 12.7 g
Protein: 8.4 g

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Member Reviews

BASIA22
Used two cans of peas and the veggies seem to really overshadow the peas. I would recommend a better pea to veggie ratio and the addition of fresh jalapeno instead of so much scallion. Also, the mustard just doesn't work with this. A few tweaks and it was much better. - 7/21/09