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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (123g) Recipe makes 8 servings The following items or measurements are not included below: 1/2 cup pimento stuffed olives 1/4 cup balsamic vinegar |
||
| Calories 198 | ||
| Calories from Fat 65 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 321mg | 13% | |
| Potassium 192mg | 5% | |
| Total Carbohydrate 31.8g | 10% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 22.3g | ||
| Protein 3.2g | 6% | |
Black-Eyed Peas Salad
By: Susie D
Jun 23, 2004
This salad would make a terrific addition to summer BBQs and picnics, it travels and holds well. The slightly sweet and spicy dressing gives the vegetables a welcome zing.
SERVES 8
Ingredients
-
1 (16 ounce) bag black-eyed peas, frozen
- 1/2 teaspoon salt
- water
- 1/2 cup zucchini, diced
- 1/2 cup purple onion, diced
- 1/2 cup carrot, grated
- 3 jalapenos, seeded & diced
- 1 garlic clove, minced
- 1/3 cup red bell pepper, diced
- 1/2 cup pimento stuffed olive, sliced thin
For Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh sage
- 1/4 teaspoon black pepper
- 1/4 cup oil
- 2/3 cup sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon parsley flakes
- salt and black pepper
Directions
1
In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.2
While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.3
Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.4
Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.5
Chill at least 2 hours to let flavors blend; Stir well before serving.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Beans
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Nado2003
On Aug 7, 2008
Nice salad and easy to make. I took some of the other reviewers' advise and reduced the amount of sugar. I also reduced the amount of oil by about 1/3. My husband and I loved it, the kids were indifferent, but what do they know, they're kids. We will be having this salad again. THANK YOU.
From: katia
On Jul 10, 2008
Wordeful recipe! Perfect for the summer and very healthy! Its obvious why it was at the best of ZWT
From: EdsGirlAngie
On Jul 20, 2004
This is really outstanding! I'm always looking for yummy bean salads; this one is tasty and different. I actually used a 14-ounce can of black-eyed peas (with 3.5 servings listed on the label) and cut the recipe in half. I like the grated carrot in this; I pulled one right out of the garden and its sweetness was so perfect with the other ingredients. The green olives cut the sweetness of the dressing nicely; I had to add mine separately since the fiance doesn't like them, but he didn't miss them. Very nice contribution to RSC!!
From: Linda B
On Jul 10, 2004
I made this for my bridge group & it drew raves! The salad has a marvelous blend of tastes..sweet, hot, sour, and salty. The salad was still delicious the next day. I did cut the jalapeno to 1/2 a pepper because this group does't like fiery! Thanks for a great new dish!
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