Black-Eyed Pea Salad Recipe




 Frozen black eyed peas16 Ounce
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Sliced ripe olives1⁄4 Cup (4 tbs)
 Diced pimiento3 Tablespoon
 Vegetable oil1⁄4 Cup (4 tbs)
 Cider vinegar1⁄4 Cup (4 tbs)
 Red wine vinegar2 Tablespoon
 Water2 Tablespoon
 Garlic salt1⁄4 Teaspoon
 Pepper1 Teaspoon
 Hot sauce1 Dash

Nutrition Facts

Serving size

Calories 358 Calories from Fat 101

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 202.2 mg8.4%

Total Carbohydrates 47 g15.6%

Dietary Fiber 8.6 g34.5%

Sugars 0.7 g

Protein 18 g36.6%

Vitamin A 1.5% Vitamin C 10.4%

Calcium 7.4% Iron 43.6%

*Based on a 2000 Calorie diet


Cook black-eyed peas according to package directions, drain.
Combine peas and green pepper, onion, olives, and pimiento in a medium bowl.
Combine oil and remaining ingredients in a jar.
Cover tightly, shake vigorously.
Pour dressing over vegetable mixture, toss gently to coat.
Cover salad, and chill for 2 to 3 hours.