Recipe Details
Ingredients
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2(15.5 ounce) cansblack-eyed peas
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1largetomato, chopped
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1mediumred bell pepper, chopped
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1mediumgreen bell pepper, chopped
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½red onion, diced
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1stalkcelery, chopped
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1tablespoonchopped fresh parsley
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3tablespoonsbalsamic vinegar
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2tablespoonsolive oil
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salt and pepper to taste
Cooking 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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories132 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
3% |
| Sodium 478mg |
21% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 5g |
16% |
| Total Sugars 3g |
|
| Protein 6g |
12% |
| Vitamin C 38mg |
42% |
| Calcium 33mg |
3% |
| Iron 1mg |
7% |
| Potassium 328mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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