Black-Eyed Pea Salad

Black-Eyed Pea Salad
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2 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
20 mins
Chill:
1 hr
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Black-Eyed Pea Salad

Ingredients
1/2
cup chopped yellow sweet pepper (1 small)
1/4
cup chopped green sweet pepper
1/4
cup chopped red onion
1
fresh serrano chile pepper, stemmed, seeded, and thinly sliced*
1
clove garlic, minced
1
11 ounce package steamed ready-to-eat black-eyed peas, rinsed and drained, or one 15-ounce can black-eyed peas, rinsed and drained
2/3
cup chopped roma tomatoes (2 medium)
1/4
cup seasoned rice vinegar
 
Sea salt
 
Freshly ground black pepper
1
roma tomato, sliced (optional)

Directions

  1. In a large bowl stir together sweet peppers, red onion, chile pepper, and garlic. Stir in black-eyed peas, chopped tomatoes, and vinegar. Season to taste with sea salt and black pepper.
  2. Chill for 1 hour before serving. If desired, top with sliced tomato.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Black-Eyed Pea Salad)
    Per serving:
  • 190 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 244 mg sodium,
  • 34 g carb.,
  • 7 g fiber,
  • 7 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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