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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (68g) Recipe makes 16 servings |
||
| Calories 76 | ||
| Calories from Fat 34 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 164mg | 6% | |
| Potassium 112mg | 3% | |
| Total Carbohydrate 8.0g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 0.2g | ||
| Protein 2.7g | 5% | |
Ingredients
- 2 (15 1/2 ounce) cans black-eyed peas, drained and rinsed
- 1 small jalapeno pepper, finely minced
- 2 garlic cloves, minced
- 4 tablespoons apple cider vinegar
- 4 tablespoons canola oil
- 3 green onions, finely chopped
- salt and pepper
- 3 tablespoons red peppers, chopped
Directions
1
Combine all ingredients in a large bowl. Serve with tortilla chips.
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