Black-Eyed Pea Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Black-Eyed Pea Salad calories by ingredient
Introduction
I love eating this bean salad on top of a bed of spinach and other raw vegies. It acts as my dressing and provides a nice source of protein.This is a variation on the recipe from Ginny Callan's book "Beyond the Moon". I reduced the olive oil from a 1/3 cup to a 1/4 cup just to lower the fat a bit.
I love eating this bean salad on top of a bed of spinach and other raw vegies. It acts as my dressing and provides a nice source of protein.
This is a variation on the recipe from Ginny Callan's book "Beyond the Moon". I reduced the olive oil from a 1/3 cup to a 1/4 cup just to lower the fat a bit.
Number of Servings: 10
Ingredients
-
2 cups dried black-eyed peas
3 large garlic cloves, peeled and minced
3/4 cup diced red bell pepper (1 medium pepper)
1/3 cup balsamic vinegar
1 tablespoon soy sauce
3/4 cup diced red onion
5 scallions, thinly sliced
1/2 cup minced fresh parsley
4 Tb olive oil
3/4 tsp salt
Directions
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.