Amy's Black Eyed Pea Salad


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Amy's Black Eyed Pea Salad calories by ingredient



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.

Member Ratings For This Recipe


  •  no profile photo

    Good
    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