Black-Eyed Pea Vinaigrette Recipe
Ingredients
| Dried black eyed peas | 16 Ounce | |
| Water | 2 Quart | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (10 gm), minced | |
| Bay leaves | 3 | |
| Salt | 2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Marjoram | 1 Teaspoon | |
| Vegetable oil | 10 Tablespoon | |
| Red wine vinegar | 1⁄4 Cup (4 tbs) | |
| Chopped parsley | 3 Tablespoon | |
| Dry cilantro | 2 Tablespoon (Freeze Dried) | |
| Ground pepper | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 319 Calories from Fat 144
% Daily Value*
Total Fat 16 g25.1%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 426.3 mg17.8%
Total Carbohydrates 33 g11.1%
Dietary Fiber 6.3 g25.1%
Sugars 1.6 g
Protein 12 g24.3%
Vitamin A 12.6% Vitamin C 44.7%
Calcium 11.1% Iron 39.5%
*Based on a 2000 Calorie diet
Directions
Add water, onion, garlic, bay leaves, salt, cumin, and marjoram, and bring to a boil.
Cover, reduce heat, and simmer 40 to 45 minutes or until peas are tender.
Drain and let cool.
Remove bay leaves.
Add remaining ingredients to peas, toss well.
Serve at room temperature.
Chef
