Black-Eyed Pea Salad

Name: Black-Eyed Pea Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 7 to 8 servings
Ingredients: 1 (#10 can) black-eyed peas, rinsed and drained; 1/2 red bell pepper, seeded and finely chopped, optional; 1/2 green bell pepper, seeded and finely chopped, optional; 1/2 to 1 small or medium red onion, chopped; 1 clove garlic, peeled and finely minced; 3/4 cup chopped flat-leaf Italian parsley; 1/2 fresh jalapeno, very finely minced; 1/4 cup olive oil; 1/4 cup canola oil; 1/3 cup red wine vinegar; 1 tablespoon whole-grain mustard; 1 tablespoon brown mustard; 1/2 tablespoon salt; 1/2 tablespoon ground black pepper

Recipe courtesy of Ed Wilson

Show: Diners, Drive-Ins, and Dives

Episode: Diners, Drive-Ins & Dives: Best from the Road

Black-Eyed Pea Salad

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Level: Easy
Yield: 7 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

165

Total Fat

14

Saturated Fat

1

Carbohydrates

8

Dietary Fiber

3

Sugar

3

Protein

3

Cholesterol

0

Sodium

221

Total: 15 min
Prep: 15 min

Level: Easy
Yield: 7 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

165

Total Fat

14

Saturated Fat

1

Carbohydrates

8

Dietary Fiber

3

Sugar

3

Protein

3

Cholesterol

0

Sodium

221

Total: 15 min
Prep: 15 min

Ingredients

Black-eyed pea salad:

1 (#10 can) black-eyed peas, rinsed and drained

1/2 red bell pepper, seeded and finely chopped, optional

1/2 green bell pepper, seeded and finely chopped, optional

1/2 to 1 small or medium red onion, chopped

1 clove garlic, peeled and finely minced

3/4 cup chopped flat-leaf Italian parsley

1/2 fresh jalapeno, very finely minced

Salad dressing:

1/4 cup olive oil

1/4 cup canola oil

1/3 cup red wine vinegar

1 tablespoon whole-grain mustard

1 tablespoon brown mustard

1/2 tablespoon salt

1/2 tablespoon ground black pepper

Directions

In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ed Wilson, owner of Wilson's Holy Smoke BBQ in Fairfield, CT