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Suggest a better descriptionFor the black-eyed peas: Heat oil in a large pot over medium heat. Stick cloves into onion pieces; add to pot. Add carrots, celery, ham and garlic. Cook until onions start to brown about 10 minutes. Stir in wine and peas; cook 1 to 2 minutes. Add water to cover by 2 inches. Cover pot, bring to boil over high heat. Immediately reduce heat and simmer for 30 minutes. Add salt and pepper. Cook until peas are tender, 5 to 10 minutes more. Let peas cool in the liquid, 3 to 4 hours. For the vinaigrette: Combine lemon juice, cayenne, honey, salt and pepper and 1 tablespoon of liquid the peas are cooling in. Gradually whisk in oil. To assemble the salad: Cook lima beans in boiling water until just tender; drain and rinse in cool water. Place in a large bowl. Drain peas. Discrad cooked vegetables. Add peas to limas. Add celery, onion, carrots, vinaigrette and oregano. Toss gently. Serve at room temperature. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 397 | ||
Calories from Fat: 55 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.4mg | 1 % | |
Potassium 1181.9mg | 31 % | |
Total Carbohydrate 65.1g | 19 % | |
Dietary Fiber 12g | 48 % | |
Sugars, other 53.1g | ||
Protein 24.1g | 34 % | |
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: 397
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