Black Eyed Pea Salad
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Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
9
Low
Nutrition per serving
Calories221.2 kcal (11%)
Total Fat13.3 g (19%)
Carbs17.6 g (7%)
Sugars3.6 g (4%)
Protein6.4 g (13%)
Sodium86.2 mg (4%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 cupsblack-eyed peas
cooked, or one 15-ounce can black-eyed peas, rinsed and drained
1 ½ cupstomatoes
chopped, peeled
1 cupcorn
cooked
¼ cupgreen onion
thinly sliced
1jalapeno pepper
medium, seeded and finely chopped
⅓ cupsalad oil
2 tablespoonsred wine vinegar
2 tablespoonslemon juice
1 tablespoonfresh thyme
snipped, or 1 teaspoon dried thyme, crushed
1 tablespoondijon-style mustard
¼ teaspoonpepper
Collard greens
optional
Instructions
Step 1
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
Step 2
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
Step 3
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens.
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