Black-Eyed Pea Salad

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

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 7.6%
  • Protein: 5.5g
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Carbohydrate: 22g
  • Fiber: 1.6g
  • Sodium: 230mg
  • Cholesterol: 0.0mg


  • 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
  • Salt
  • Red-leaf lettuce leaves, rinsed and crisped


  1. 1. Rinse, core, and cut tomato into 1/2-inch cubes.
  2. 2. Peel, seed, and cut cucumber into 1/2-inch cubes.
  3. 3. Stem, seed, and cut bell pepper into 1/2-inch squares.
  4. 4. Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.
  5. 5. Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.
  6. 6. Mix dressing with vegetables. Add salt to taste.
  7. 7. Line a platter with lettuce and spoon salad onto it.
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