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Black-eyed pea salad is great with Southern-inspired menus and tastes best at room temperature.
Ingredients
- 1 (14 ounce) can black-eyed peas, drained and rinsed
- 1 tomato – peeled, seeded, and chopped
- 2 tablespoons lemon juice
- 2 slices onion, minced
- ¼ cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ¾ teaspoon salt, or to taste
- 1 clove garlic, minced
- ½ teaspoon ground black pepper
Directions
Step 1
Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium736mg | 32% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber4g | 15% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C13mg | 63% |
| Calcium36mg | 3% |
| Iron1mg | 8% |
| Potassium305mg | 6% |
*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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