Black-Eyed Pea Salad
If you have about 30 minutes to spend in the kitchen, Black-Eyed Pea Salad might be an amazing gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 217 calories, 5g of protein, and 14g of fat. This recipe serves 8. For 46 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up yellow bell pepper, red onion, salt, and a few other things to make it today. It works well as a side dish. It is brought to you by Can't Stay out of the Kitchen. 316 people have tried and liked this recipe. With a spoonacular score of 65%, this dish is solid. Similar recipes are Edamame, Black Bean & Black-eyed Pea Salad With Cumin Vinaigrette, New Year black eyed pea salad with black olives, fetan and roasted garlic, and Black-Eyed Pea Salad.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 16 oz. bag frozen black-eyed peas, cooked & drained according to package directions
½ cup chopped celery
1 fresh jalapeno pepper, seeded & chopped
½ tsp. pepper
1 small jar chopped pimentos (2-oz.)
1 chopped red bell pepper
½ cup chopped red onion
1 tsp. salt
3 Tbsp. sugar
½ cup vegetable oil
1 can white shoepeg corn, drained
1 chopped orange or yellow bell pepper
Equipment:
sauce pan
Cooking instruction summary:
Mix dressing ingredients & bring to boil, then let it cool.Cook black-eyed peas according to package directions.Drain peas and allow to cool.Dice up veggies and add to black-eyed peas with drained corn and pimientos.When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.Refrigerate.Mix dressing ingredients & bring to boil in a small saucepan over medium-high heat.Remove from heat and allow to cool.When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.
Step by step:
1. Mix dressing ingredients & bring to boil, then let it cool.Cook black-eyed peas according to package directions.
2. Drain peas and allow to cool.Dice up veggies and add to black-eyed peas with drained corn and pimientos.When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.Refrigerate.
3. Mix dressing ingredients & bring to boil in a small saucepan over medium-high heat.
4. Remove from heat and allow to cool.When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.
Nutrition Information:
covered percent of daily need
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