Black-Eyed Peas Salad
Loaded with lots of vegetables, inexpensive to make, easy to prep, and absolutely delicious.
Servings 6 people
Calories 157kcal
Ingredients
For the Salad
- 2 cups black-eyed peas
- 2 cups corn
- 1 English cucumber diced
- 2 Roma tomatoes diced
- ½ red bell pepper stem and seeds removed, diced
- ½ red onion finely diced
- ¼ cup fresh parsley leaves
- 1 Jalapeno pepper minced
For the Dressing
- ¼ cup red wine vinegar
- Juice of one lime
- 1 tablespoon honey or sugar
- ¼ cup olive oil
- ½ tsp cumin
- salt and pepper to taste
Instructions
- Combine the beans and vegetables in a large bowl.
- In a separate small bowl, whisk together the rice wine vinegar, lime, olive oil, honey, cumin, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at
- Refrigerate for at least 4 hours before serving.
- Enjoy as a salad or side dish.
Nutrition
Calories: 157kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 290mg | Potassium: 442mg | Fiber: 6g | Sugar: 9g | Vitamin A: 937IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 2mg