Black Eyed Pea Salad

2-15.5 oz cans of black-eyed peas, drained or
3/4 pound of dried beans, soaked overnight
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green pepper, chopped
1/2 red onion, diced
1 stalk celery, diced
1 tablespoon fresh parsley, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
season to taste with salt and pepper

Directions:

In a medium bowl, toss together all of the veggies and the parsley.

In a small bowl, mix the vinegar and olive oil. Toss the veggies with the dressing.

Cover and place in the refrigerator overnight to allow the flavors to mingle. Before serving, season to taste with salt and pepper.

Per Serving:
Calories 133
Fat 4 grams
Sodium 479 mg- will be much lower with dried beans
Cholesterol 0 mg
Carbohydrates 19 grams
Fiber 5 grams
Protein 6 grams


Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt., 1.5 Qt., 3 Qt. & 5 Qt.

Leave a Reply