Salad: Dice the poblano pepper, green onions, and red onion. Mince garlic. Drain and rinse black-eyed peas. In a large bowl, mix thoroughly black-eyed peas, poblano pepper, green onions, and red onion.
Dressing: In a small bowl, add vegetable broth, garlic, lemon juice, cilantro, oregano, cayenne pepper, red pepper flakes, and salt. Slowly whisk in olive oil. Pour dressing over black-eyed pea mixture. Gently mix until dressing thoroughly covers all black-eyed peas.
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|Serving Size: 1 Serving (613g)|
|Recipe Makes: 4|
|Calories from Fat: 87 (14%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 1413.1mg||49 %|
|Potassium 1704.9mg||45 %|
|Total Carbohydrate 104.3g||31 %|
|Dietary Fiber 27.9g||112 %|
|Sugars, other 76.4g|
|Protein 36.5g||52 %|
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Calories per serving: 632
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