Recipes‎ > ‎

Black-eyed Pea Salad

posted Mar 5, 2013, 1:21 PM by Jacqueline Geralnick   [ updated Jun 29, 2015, 12:45 PM by Julia Quam ]
Black-eyed Pea Salad


Vegan, Low Fat, Low Saturated Fat, Cholesterol Free, Good Source of Vitamins A & C

Yield: Approximately 4 servings (~1 cup each)

Black-eyed peas provide plenty of plant-based protein and fiber in this delicious salad. 

Ingredients
1 can (15.5 oz) black-eyed peas
1 red pepper
1 celery stalk, chopped
½ small red onion, chopped
2 garlic cloves, chopped
1 cup green beans, blanched and cooled
1 large tomato, chopped
2 green onion stalks, chopped
¼ cup balsamic vinegar
¼ cup red wine vinegar
2 tbsp olive oil
Pinch of cayenne pepper
Pinch of sugar
Salt and black pepper to taste

Directions
1. Drain and rinse black-eyed peas. Set aside.
2. Roast red pepper one of two ways:
  • Oven Method: Set oven to 500°F and place whole red pepper on a sheet tray in the oven for 30-40 minutes until the skin is wrinkled and charred. Turn twice during roasting. Remove charred pepper from the oven and cover tightly with aluminum foil for 30 minutes or until cool. Once cool, remove the skin, stem, and seeds from the pepper, then cut into small pieces.
  • Gas Grill Method: Place whole red pepper over a flame on a gas cook top. Use flame-resistant tongs to turn the pepper frequently until the skin is wrinkled and charred. Place charred pepper in a bowl covered with aluminum foil for 30 minutes or until cool. Once cool, remove the skin, stem, and seeds from the pepper, then cut into small pieces.
3. Combine black-eyed peas, roasted red pepper, and remaining vegetables in a medium size bowl.
4. Mix vinegars, oil, cayenne and sugar in a bowl. Toss with black-eyed pea mixture. Add salt and black pepper to taste.
*Tip: The flavors of this salad improve the longer the salad sits. Prepare the day before you serve for best taste!

Nutrition Facts (per serving)
200 calories, 70 calories from fat, 8 g fat, 1 g saturated fat, 0 g cholesterol, 410 mg sodium, 26 g carbohydrates, 6 g dietary fiber, 6 g sugars, 7 g protein, 25% DV of Vitamin A, 60% DV of Vitamin C, 6% DV of Calcium, 10% DV of Iron