Black-eyed Pea Salad (gc)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bean-, Sal | 1 | Servings | |
INGREDIENTS
| 2 | lb | Cooked black-eyed peas |
| 2 | Scallions, cut into 1/2-inch | |
| pieces | ||
| 1 | Red bell pepper, seeded and | |
| finely diced | ||
| 1/2 | Green bell pepper, seeded | |
| and finely diced | ||
| 1 | T | Minced garlic |
| 1/4 | c | Chopped cilantro |
| 1/2 | c | Olive oil |
| 3 | T | Red wine vinegar |
| 1 | T | Whole grain mustard, up to |
| 1 | Fresh jalapeno, minced | |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
2 In a large bowl, combine the peas, scallions, bell peppers, garlic and cilantro. Set aside. In a small bowl, whisk together the remaining ingredients. Pour over the salad mixture and combine well. Serve. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1414
Calories From Fat: 970
Total Fat: 110g
Cholesterol: 0mg
Sodium: 560.1mg
Potassium: 708.8mg
Carbohydrates: 106.4g
Fiber: 6.4g
Sugar: 60.2g
Protein: 4.9g