Black-Eyed Pea Salad recipe
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Ingredients
- 2 (15.5 ounce) cans black-eyed peas 1 large tomato, chopped 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped ½ red onion, diced 1 stalk celery, chopped 1 tablespoon chopped fresh parsley 3 tablespoons balsamic vinegar 2 tablespoons olive oil salt and pepper to taste
Nutrition Info
- 132.4 caloriescarbohydrate: 19 gcholesterol: : -fat: 4.1 gfiber: 4.6 gprotein: 5.8 gsaturatedFat: 0.6 gservingSize: -sodium: 478 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Pea Salad
Directions
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In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.