Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 10 to 12 servings
Cuisine: american
Ingredients: 4 cups black-eyed peas, cooked and drained; 1 cup white onion, small dice; 1 1/2 cups red pepper, medium dice; 1 cup Kalamata olives, pitted and chopped; 2 tablespoons fresh oregano, picked and chopped; 1/2 cup flat leaf parsley, picked and chopped; 1 1/2 cups extra virgin olive oil; 1 lime, zested; 2 limes, juiced; 2 tablespoons garlic, chopped; 1 tablespoon sugar; Salt and fresh ground pepper, to taste

Recipe courtesy of Cheryl Smith

Watch how to make this recipe.

Black-Eyed Pea Salad

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Yield: 10 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

318

Total Fat

29

Saturated Fat

4

Carbohydrates

16

Dietary Fiber

4

Sugar

4

Protein

2

Cholesterol

0

Sodium

315

Total: 15 min
Prep: 15 min

Yield: 10 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

318

Total Fat

29

Saturated Fat

4

Carbohydrates

16

Dietary Fiber

4

Sugar

4

Protein

2

Cholesterol

0

Sodium

315

Total: 15 min
Prep: 15 min

Ingredients

4 cups black-eyed peas, cooked and drained

1 cup white onion, small dice

1 1/2 cups red pepper, medium dice

1 cup Kalamata olives, pitted and chopped

2 tablespoons fresh oregano, picked and chopped

1/2 cup flat leaf parsley, picked and chopped

Dressing:

1 1/2 cups extra virgin olive oil

1 lime, zested

2 limes, juiced

2 tablespoons garlic, chopped

1 tablespoon sugar

Salt and fresh ground pepper, to taste

Directions

Combine the first 6 ingredients in a large bowl.
Mix dressing in a separate bowl and pour over salad. Adjust with salt and pepper, to taste.
Salad is best when made a day ahead.