Skinnytaste · by Gina Homolka★ 5.0 (6)
Black Eyed Pea Salad Recipe
NUTRITION · PER SERVING54M COOK
CAL 12%·PRO 25%
CARBS 37G64% OF CAL
4G FIBER0G ADDED3G INTRINSIC31G OTHER3G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of cooked black-eyed peas tossed with fresh vegetables, parsley, and a lemon vinaigrette. Nutrient-dense and filling, works as a side or light main.
sideamericansaladbeans🥘 pressure cookergluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 16 ounce bag black eyed peas (wash and remove bad ones)
- 4 cups water
- 2 bay leaves
- 1/2 red onion (chopped)
- 1/3 cup Italian parsley (finely chopped)
- 1/4 cup + 2 tablespoons fresh lemon juice (from 1 1/2 lemons, or more to taste)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- Optional: add diced carrots (celery, feta cheese)
At a glance
PER SERVING · TIME 54M
CAL 12%·PRO 25%
CARBS 37G64% OF CAL
4G FIBER0G ADDED3G INTRINSIC31G OTHER3G TOTAL SUGAR
FAT 5G18% OF CAL
1G SAT4G 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
- 20m
- Cook
- 19m
- Sodium
- 339mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 758mg
- Calcium
- 51mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 339MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.