Black-Eyed Pea Salad

Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately.
Makes 6 servings


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1 firm-ripe tomato (1/2 lb.)
1 cucumber (1/2 lb.)
1 red or yellow bell pepper (1/2 lb.)
1 can (15 oz.) black-eyed peas
1 cup thinly sliced green onions (including tops)
1 cup lightly packed chopped fresh dill
2/3 cup orange juice
1/3 cup wine vinegar
1 teaspoon ground cumin
1/4 teaspoon fresh-ground pepper
1 teaspoon minced garlic
Red-leaf lettuce leaves, rinsed and crisped


1. Rinse, core, and cut tomato into 1/2-inch cubes.

2. Peel, seed, and cut cucumber into 1/2-inch cubes.

3. Stem, seed, and cut bell pepper into 1/2-inch squares.

4. Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.

5. Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.

6. Mix dressing with vegetables. Add salt to taste.

7. Line a platter with lettuce and spoon salad onto it.

Created date

October 2003

Nutritional Information

Calories 107
Caloriesfromfat 7.6 %
Protein 5.5 g
Fat 0.9 g
Satfat 0.1 g
Carbohydrate 22 g
Fiber 1.6 g
Sodium 230 mg
Cholesterol 0.0 mg