Black-Eyed Pea Salad

4.5
(133)

This salad goes great with barbeque and, of course, New Year's Day.

close up view of Black-Eyed Pea Salad with tomatoes, peppers, cucumbers, red onions, and fresh herbs in a white baking dish with a spoon
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Prep Time:
30 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins
Servings:
8
Yield:
8 serving
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 (15.5 ounce) cans black-eyed peas

  • 1 large tomato, chopped

  • 1 medium red bell pepper, chopped

  • 1 medium green bell pepper, chopped

  • ½ red onion, diced

  • 1 stalk celery, chopped

  • 1 tablespoon chopped fresh parsley

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons olive oil

  • salt and pepper to taste

Directions

  1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.

  2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

159 home cooks made it!

Nutrition Facts (per serving)

132 Calories
4g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 132
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 478mg 21%
Total Carbohydrate 19g 7%
Dietary Fiber 5g 16%
Total Sugars 3g
Protein 6g 12%
Vitamin C 38mg 42%
Calcium 33mg 3%
Iron 1mg 7%
Potassium 328mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.