BLACK-EYED PEA SALAD
Exchanges
Serves: 16
1 can (15-1/2 oz.) black-eyed peas, rinsed and drained
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. sweet red pepper
1/4 c. chopped green onions
1 large tomato, seeded and chopped
2 c. shredded lettuce
2/3 c. fat-free ranch salad dressing
In a large bowl, combine all ingredients; toss lightly.
Serve immediately.
Nutritional Analysis: One 1/2-cup serving equals:
45 calories…194 mg sodium…0 cholesterol…
9 gm carbohydrate…2 gm protein…trace fat ++++
Exchanges: 1/2 starch…1/2 vegetable
August 16th, 2004 at 4:03 am
Submitted by Pam to eDiets.com
Toss together black-eyed peas and assorted colorful vegetables,
sprinkle with a balsamic vinaigrette, and enjoy!
Serves 8 serving
Prep time: 30 minutes
Cook time: 0 minutes
Total time: 510 minutes
2 (15.5 z) cans black-eyed peas
1 large tomato, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1/2 red onion, diced
1 stalk celery, chopped
1 Tbsp chopped fresh parsley
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1/2 tsp salt and pepper to taste
1. In a medium bowl, toss together black-eyed peas, tomato,
red bell pepper, green bell pepper, red onion, celery, and parsley.
2. In a small bowl, mix balsamic vinegar and olive oil. Season
with salt and pepper. Toss into the vegetables. Cover, and chill
in the refrigerator 8 hours, or overnight.
Calories: 138.19
Total Fat: 4.14 g
Total Carbohydrate: 19.48 g
Protein: 5.76 g
Calories from Fat: N/A
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Dietary Fiber: N/A
Sugars: N/A
Vitamin A: N/A
Vitamin C: N/A