From Better Homes and Gardens June 2012
I think their recipe has too many peppers (1 yellow, 1/2 red and 1/2 green). I used one orange
While the black eyed peas are cooking, soak the sliced jalapeno peppers in the rice vinegar.
In a large bowl, combine all ingredients. Season with salt and pepper. Toss gently to combine.
Chill for 1 hour before serving.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 124 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 589.6mg | 20 % | |
Potassium 494.3mg | 13 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 18.1g | ||
Protein 7.5g | 11 % | |
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: 124
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