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Black-Eyed Pea Salad

Makes 6 servings

Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately.

 1 firm-ripe tomato (1/2 lb.)
 1 cucumber (1/2 lb.)
 1 red or yellow bell pepper (1/2 lb.)
 1 can (15 oz.) black-eyed peas
 1 cup thinly sliced green onions (including tops)
 1 cup lightly packed chopped fresh dill
 2/3 cup orange juice
 1/3 cup wine vinegar
 1 teaspoon ground cumin
 1/4 teaspoon fresh-ground pepper
 1 teaspoon minced garlic
  Red-leaf lettuce leaves, rinsed and crisped
Step 1

Rinse, core, and cut tomato into 1/2-inch cubes.

Step 2

Peel, seed, and cut cucumber into 1/2-inch cubes.

Step 3

Stem, seed, and cut bell pepper into 1/2-inch squares.

Step 4

Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.

Step 5

Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.

Step 6

Mix dressing with vegetables. Add salt to taste.

Step 7

Line a platter with lettuce and spoon salad onto it.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 107Calories from Fat 7.6
% Daily Value *
Total Fat 0.9g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 230mg10%
Total Carbohydrate 22g8%

Dietary Fiber 1.6g7%
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.