Black-Eyed Pea Salad with Mustard Vinaigrette

Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian main dish.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Chill: 4 hrs

Black-Eyed Pea Salad with Mustard Vinaigrette

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2.0 by 1 people

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Directions

  1. In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
  2. For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
  3. Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.
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Nutrition Facts (Black-Eyed Pea Salad with Mustard Vinaigrette)

  • Per serving:
  • 236 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 0 mg chol. ,
  • 368 mg sodium ,
  • 24 g carb. ,
  • 7 g pro.
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