Black-Eyed Pea Salad


Food.com
65 mins (prep 20, cooking 45)
13 ingredients
4 servings
From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

Categories:  side-dish , salad , peppers , onions , weeknight , north-american , american , beans , inexpensive , <-4-hours , southern-u.s. , brunch , vegetable , from-scratch , time-to-make ,
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Ingredients

Nutrition

Serving Size (14.82 g)
Servings 4
Amount per Serving
Calories 66.41 Calories from Fat 66.51
% Daily Value *
Total Fat 7.39g 45.51%
Saturated Fat 1.02g 20.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.39mg 0.07%
Total Carbohydrate 0.05g 0.06%
Dietary Fiber 0.0 g 0.0%
Sugars 0.02 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.42mg% Iron 0.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
dried black-eyed peas, medium sweet onion, celery ribs, low-fat mayonnaise, large, fresh ground black pepper
 

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