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Black-Eyed Pea Salad

Submitted by: LADYEM

Black-Eyed Pea Salad
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  • Prep Time: 30 Minutes
  • Total Time: 8 Hours 30 Minutes
  • Yield: 8 serving
  • Diabetic
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This salad goes great with barbeque and, of course, New Year's Day.

Ingredients

  • 2 (15.5 ounce) cans black-eyed peas
  • 1 large tomato, chopped
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 red onion, diced
  • 1 stalk celery, chopped
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt and pepper to taste

Directions

  1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
  2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Nutritional Information

  • Calories: 132 cal
  • Total Fat: 4.1 g
  • Saturated Fat: 0.6 g
  • Cholesterol: 0 mg
  • Sodium: 478 mg
  • Carbohydrates: 19 g
  • Fiber: 4.6 g
  • Protein: 5.8 g
  • Sugars: 2.8 g
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  • Potassium: 328 mg
  • Calcium: 33 mg
  • Iron: 1 mg
  • Magnesium: 38 mg
  • Folate: 71 mcg
  • Niacin Equivalents: 2 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 786 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 38 mg
  • Calories From Fat: 37 kcal
  • Percent Of Calories From Carbs: 55
  • Percent Of Calories From Fat: 27
  • Percent Of Calories From Protein: 16
  • Percent Of Calories From Saturated Fat: 4

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Printed on July 28, 2014 at 2:14 am