L.R. black-eyed pea salad

Name: L.R. black-eyed pea salad Recipe
Prep time: 20 min
Total time: 20 min
Yield: 18
Ingredients: 7 cups cooked black-eyed peas rinsed and drained; 3 cups diced tomatoes; 1/2 cup chopped onion; 2 small or 1 medium carrots diced; DRESSING:; 1 T. olive oil; 5 T. cider or ed wine vinegar; 1 T. dijon mustard; 1 T. lemon juice; 2 garlic cloves minced; 1 tsp. dried basil; 1 tsp. soy sauce; 1/2 tsp. dried oregano; 1/2 tsp. sugar; 1/4 tsp. worcestershire sauce; 1/4 tsp. salt; 1/8 tsp. pepper; 1 tsp. hot pepper sauce

(2)

Minutes to Prepare: 20

Number of Servings: 18

Ingredients

7 cups cooked black-eyed peas, rinsed and drained3 cups diced tomatoes1/2 cup chopped onion2 small or 1 medium carrots, dicedDRESSING:1 T. olive oil5 T. cider or ed wine vinegar1 T. dijon mustard1 T. lemon juice2 garlic cloves, minced1 tsp. dried basil1 tsp. soy sauce1/2 tsp. dried oregano1/2 tsp. sugar1/4 tsp. worcestershire sauce1/4 tsp. salt1/8 tsp. pepper1 tsp. hot pepper sauce

Directions

In a large bowl, toss salad ingredients and set aside. In a jar with a tight-fitting lid, combine dressing ingredients. Shake well. Pour over the salad and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 18-1/2 cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user LRUSSELLFAMILY.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 79.3
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 236.0 mg
Total Carbs: 15.6 g
Dietary Fiber: 3.7 g
Protein: 2.3 g

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Member Reviews

JENNIFEROI812
I cheated and used canned black beans and canned kidney beans. But wow, it was yummy! I added corn, too. I will definitely make this again! - 8/2/08
ABIGAILRUSSELL
This is one of those awesome salads I love to eat savor! - 7/31/08