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Black-Eyed Pea Salad

Makes: 4 servings
Prep 20 mins Chill 1 hr
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 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 190,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 34,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 7,
  • sugar (g) 7,
  • pro. (g) 12,
  • vit. A (IU) 1069,
  • vit. C (mg) 124,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 244,
  • Potassium (mg) 315,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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