Overnight Black Eyed Pea Salad Recipe
Ingredients
| Black-eyed peas | 2 Can (20 oz), drained (blackeyed with snaps) | |
| Red onions | 1⁄2 Cup (8 tbs) | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Garlic | 1⁄2 Clove (2.5 gm) | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Pepper | 1 Dash | |
| Hot sauce | 1 Dash | |
| Vinegar | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2702 Calories from Fat 606
% Daily Value*
Total Fat 69 g106.4%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1317.8 mg54.9%
Total Carbohydrates 399 g132.9%
Dietary Fiber 63.4 g253.5%
Sugars 56.8 g
Protein 137 g273.5%
Vitamin A 9% Vitamin C 115%
Calcium 51.3% Iron 315.1%
*Based on a 2000 Calorie diet
Directions
Stick toothpicks through garlic; add to vegetables.
Combine remaining items; mix well and add to vegetables.
Toss lightly to coat.
Cover and refrigerate for 12 hours.
Remove toothpick and garlic before serving.
Chef
