Ingredients
8
8 servings
- •2 (15.5 ounce) cans black-eyed peas
- •1 large tomato, chopped
- •1 medium red bell pepper, chopped
- •1 medium green bell pepper, chopped
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 132
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 5g
- Protein: 6g
- Sugar: 3g
Related Recipes
Simple Black-Eyed Pea Salad
Summery Black-Eyed Pea Salad
Kate's Black-Eyed Pea Salad
Marinated Black-Eyed Pea Salad
GlendaLee's Black-Eye Pea Salad
Melissa's Black-Eyed Pea Salad
Black-Eyed Pea Dip
Vegan Black Eyed Pea Salad with Cilantro
Black-Eyed Peas and Rice
Southern-Style Black-Eyed Peas
Pea Salad II
