Black-Eyed Pea Salad Recipe

Black-Eyed Pea Salad Recipe
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“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”

This recipe is:

Healthy

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  • 2 Servings
  • Prep: 5 min. Cook: 45 min.

Ingredients

  • 1 cup frozen black-eyed peas
  • 1 cup fresh or frozen corn, thawed
  • 2 tablespoons finely chopped red onion
  • 4-1/2 teaspoons cider vinegar
  • 1 teaspoon Crisco® Extra Virgin Olive Oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cook peas according to package directions; drain. In a salad bowl, combine the peas, corn and onion.
  • In a small bowl, whisk the vinegar, oil, mustard, sugar, salt and pepper. Pour over vegetables and toss to coat. Serve warm or chilled. Yield: 2 servings.

Nutrition Facts: 3/4 cup equals 205 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 343 mg sodium, 37 g carbohydrate, 6 g fiber, 10 g protein.

Black-Eyed Pea Salad published in Cooking for 2 Fall 2007, p58

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