Black-Eyed Pea Salad Recipe Print Page

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Photo by: Oxmoor House

Black-Eyed Pea Salad

This salad serves double duty as a fresh side dish alongside grilled chicken or pork tenderloin and as a salsalike appetizer when paired with tortilla chips.

Oxmoor House OCTOBER 2006

Yield: 7 servings (serving size: 3/4 cup salad)
Prep time:15 Minutes
Other:1 Hour

Ingredients

1 (15.8-ounce) can black-eyed peas, rinsed and drained
1 (11-ounce) can shoepeg white corn, drained
1 cup chopped seeded cucumber (1 small)
1 cup finely chopped celery (3 stalks)
1/2 cup finely chopped red onion (1/2 medium)

1/2 cup finely chopped fresh cilantro
1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
3/4 cup roasted red pepper Italian dressing with Parmesan (such as Kraft)
1/2 teaspoon black pepper

Preparation

1. Combine all ingredients in a large bowl; cover and chill at least 1 hour. Serve with a slotted spoon.

Nutritional Information

Amount per serving

Calories: 116
Calories from fat: 16%
Fat: 2.1g
Saturated fat: 0.0g
Protein: 3.1g
Carbohydrate: 20.7g
Fiber: 2.6g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 575mg
Calcium: 23mg

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Black-Eyed Pea Salad recipe