Black-Eyed Pea Salad recipe

All Recipes Salad Vegetable Salad Recipes

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
½ red onion, diced
1 stalk celery, chopped
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste

Nutrition Info

132.4 calories
carbohydrate: 19 g
cholesterol: : -
fat: 4.1 g
fiber: 4.6 g
protein: 5.8 g
saturatedFat: 0.6 g
servingSize: -
sodium: 478 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 serving

Recipe Note

This salad goes great with barbeque and, of course, New Year's Day.

Do you like the recipe? Share this tasty recipe!