Zesty Black-Eyed Pea Salad
Serves: 4
Prep Time: 25 minutes
Ingredients:
- 1 cup (149 g) chopped red bell pepper (about 1 medium pepper)
- 1 cup (149 g) chopped green bell pepper (about 1 medium pepper)
- 1 cup (101 g) chopped celery (about 2 large or 4 small celery stalks)
- 1 small jalapeno pepper, seeds removed, finely chopped
- 1 cup (128 g) chopped carrot (about 3 or 4 carrots)
- 1/2 cup (80 g) finely chopped red onion (about 1/2 medium red onion)
- 3 cups (512 g) cooked black-eyed peas, or two 15-oz (425-g) cans black-eyed peas, drained and rinsed
- 1/4 cup (15 g) minced fresh cilantro
For the dressing:
- 3 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp lime juice
- 2 tsp maple syrup
- 1 dash cayenne pepper
- 1 tsp ground cumin
- 1/2 tsp salt
- Black pepper, to taste
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large mixing bowl, place bell peppers, celery, jalapeno, carrot, onion and black-eyed peas.
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In a small bowl, whisk dressing ingredients together and add to vegetable mixture. Toss salad to coat it evenly with the dressing. Season to taste with black pepper. Toss the cilantro into the salad and serve, over a bed of fresh greens if desired.
Notes:
Storage tip: Salad leftovers will keep in an airtight container in the refrigerator for up to three days.
Nutrition Information Per Serving:
294 calories, 11.3 g total fat, 1.7 g saturated fat, 1.5 g polyunsaturated fat, 7.5 g monounsaturated fat, 0 mg cholesterol, 348 mg sodium, 735 mg potassium, 39.4 g total carbohydrates, 11.6 g fiber, 11.6 g sugar, 11.5 g protein, 6% calcium, 23% iron
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