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This salad goes great with barbeque and, of course, New Year’s Day.
Ingredients
- 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
Step 1
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 132 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium478mg | 21% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber5g | 16% |
| Total Sugars3g | |
| Protein6g | |
| Vitamin C38mg | 191% |
| Calcium33mg | 3% |
| Iron1mg | 7% |
| Potassium328mg | 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.
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source by allrecipe
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