Black-Eyed Pea Salad
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 cups dried black-eyed peas3 large garlic cloves, peeled and minced3/4 cup diced red bell pepper (1 medium pepper)1/3 cup balsamic vinegar1 tablespoon soy sauce3/4 cup diced red onion5 scallions, thinly sliced1/2 cup minced fresh parsley4 Tb olive oil3/4 tsp salt
1. Soak the black-eyed peas in 6 cups of water for 6 to 8 hours or overnight.
2. Drain the beans, put them in a pot with 6 cups of water and bring to a boil. Reduce the heat and simmer, partially covered, for 20 to 30 minutes, just until tender.
3. Drain the beans, and transfer them to a medium-size bowl. Stir in the red onion and garlic.
4. When the pas are cool, stir in the red pepper, scallions, and parsley.
5. Whisk together the vinegar, olive oil, soy saurce and salt. Stir the dressing into the salad, and serve at room temperature.
Makes 10 1/2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DELIAMARGARET.
2. Drain the beans, put them in a pot with 6 cups of water and bring to a boil. Reduce the heat and simmer, partially covered, for 20 to 30 minutes, just until tender.
3. Drain the beans, and transfer them to a medium-size bowl. Stir in the red onion and garlic.
4. When the pas are cool, stir in the red pepper, scallions, and parsley.
5. Whisk together the vinegar, olive oil, soy saurce and salt. Stir the dressing into the salad, and serve at room temperature.
Makes 10 1/2-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user DELIAMARGARET.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 273.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.9 g
- Protein: 2.6 g
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