New Orleans Blackeye Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Blackeyed peas, dry1/4 cup radishes, diced1 14oz. can artichoke hearts in water, chopped1 large scallion, chopped1/4 cup green pepper, chopped1 jalapeno, minced1 14.5 oz. can diced tomatoes, no salt1 TBS. extra virgin olive oil1 1/2 TBS. red wine vinegar3/4 tsp. basil, dried1/2 tsp. sugar1/2 tsp. Essence (by Emeril-recipe on web)
Makes 6 one cup servings.
Cook beans according to directions. Rinse with
cold water and place in large bowl.
Add all the vegetables and gently toss.
In small bowl, add oil, vinegar, basil, sugar &
Essence and whisk together.
Pour over salad, toss gently but well.
Chill for at least two hours before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LEBOOBOO.
Cook beans according to directions. Rinse with
cold water and place in large bowl.
Add all the vegetables and gently toss.
In small bowl, add oil, vinegar, basil, sugar &
Essence and whisk together.
Pour over salad, toss gently but well.
Chill for at least two hours before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LEBOOBOO.
Nutritional Info Amount Per Serving
- Calories: 146.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 225.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 6.6 g
- Protein: 4.8 g
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