Try this Black-Eyed Pea, Green Pea and Rice Salad recipe, or contribute your own.
Suggest a better descriptionCook rice. Cool as much as possible before combining. Bring medium saucepan half full of water to a boil. Add carrots and boil, uncovered for 2 minutes. Add peas and boil for 1 minutes. Drain and rinse with cold water. Set aside. Whisk lemon, water, mustard and hot pepper sauce in large bowl until well-blended. Add black-eyed peas, cooked rice, carrots, peas, celery, onion, parsley and thyme. Mix well. Let stand at least 20 minutes. Per serving: 377.9 calories, 1.4g fat (3.2% calories from fat), 14.8g protein, 77.7g carbohydrate, 0mg cholesterol, 174mg sodium Recipe by: Baltimore Sun Posted to Digest eat-lf.v097.n324 by Laury Hutt
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 305 | ||
Calories from Fat: 8 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 76.3mg | 3 % | |
Potassium 274.9mg | 7 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 65.3g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 305
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