The Mediterranean Dish · by Suzy Karadsheh★ 5.0 (50)
Black Eyed Pea Salad
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 11%
CARBS 25G49% OF CAL
6G FIBER0G ADDED7G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 10G44% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh salad of black-eyed peas with cucumber, tomatoes, pomegranate, and mint dressed in lemon and olive oil with feta cheese. Bright and balanced, serves as a side or light lunch.
sidemediterraneansaladbeansgluten freevegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 15 ounce can black eyed peas (drained and rinsed)
- 6 ounces grape tomatoes (halved)
- 1 English cucumber (trimmed and chopped)
- 1/2 cup pomegranate seeds (from about 1/2 pomegranate)
- 2 green onions (chopped)
- 20 mint leaves (chopped)
- Feta cheese (optional)
- 2 tablespoons pomegranate molasses ((see note))
- 1/2 lemon (juiced)
- 1/4 cup extra virgin olive oil
- 1 garlic clove (minced)
- Kosher salt
- Black pepper
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 11%
CARBS 25G49% OF CAL
6G FIBER0G ADDED7G INTRINSIC13G OTHER7G TOTAL SUGAR
FAT 10G44% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 451mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 286mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.