Black-eyed Pea Summer Salad
- Minutes to Prepare:
- Number of Servings: 18
Ingredients
6 cups black-eyed peas, cooked (or 3 15-oz cans, drained & rinsed)8 Tbsp balsamic vinaigrette -- more if you plan to serve immediately1 bell pepper, diced -- any color or a combination1/4 cup onion, diced -- green, red, sweet...1 1/2 tsp oregano3/4 tsp pepperGarlic and/or salt, to taste
Makes 18 1/3-cup servings, or makes a great potluck/cookout dish.
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Mix all ingredients. Taste, and adjust seasonings as needed.
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Best if made at least four hours ahead of time or the day before, but with a heavier hand on the seasonings it could be served immediately.
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A whole foods, vegan/vegetarian, hearty and filling summer side dish that most adults really like, even if they "don't like black-eyed peas"!
Number of Servings: 18
Recipe submitted by SparkPeople user BARBARA_ELL.
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Mix all ingredients. Taste, and adjust seasonings as needed.
---
Best if made at least four hours ahead of time or the day before, but with a heavier hand on the seasonings it could be served immediately.
---
A whole foods, vegan/vegetarian, hearty and filling summer side dish that most adults really like, even if they "don't like black-eyed peas"!
Number of Servings: 18
Recipe submitted by SparkPeople user BARBARA_ELL.
Nutritional Info Amount Per Serving
- Calories: 66.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 194.5 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.9 g
- Protein: 1.8 g
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