Try this Scottigirls Black-Eyed Pea Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Scottigirls Black-Eyed Pea Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1/2 c Canned corn kernels; (or 6 cups fresh black-eyed; 1 tb Pepper; 1 lg Romaine lettuce head; 2 tb Paprika; 1/2 c Sliced black olives; 32 oz Frozen black-eyed peas; 1/2 c Pimentos; 2 lg Tomatoes; diced; 8 oz Zesty Italian dressing; Salt; 1 c Green Onions chopped; 1 tb Sugar

Find the most delicious recipes here

INGREDIENTS

1/2 c Canned corn kernels
(or 6 cups fresh black-eyed
1 tb Pepper
1 lg Romaine lettuce head
2 tb Paprika
1/2 c Sliced black olives
32 oz Frozen black-eyed peas
1/2 c Pimentos
2 lg Tomatoes; diced
8 oz Zesty Italian dressing
Salt
1 c Green Onions ; chopped
1 tb Sugar

Servings

INSTRUCTIONS

Bring 2 quarts water to boil. Add 1 teaspoon salt and peas and boil until tender, about 30 minutes. Drain. Mix corn, pimentos, green onions, olives, tomatoes, sugar, 1 tablespoon paprika, pepper and salt to taste until well-blended. Add 1/2 bottle Italian dressing, and more to taste or if mixture appears too dry. Chill at least 2 hours. Place romaine lettuce leaves in serving bowl. Put pea salad on top of leaves and sprinkle with remaining 1 tablespoon paprika. Yields 18 to 24 servings. Each of 24 servings: 130 calories, 593 mg sodium, 4 mg cholesterol, 8 grams fat, 14 grams carbohydrates, 2 grams protein, 0.75 gram fiber Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

Alert editor

Scottigirls Black-Eyed Pea Salad

1/2 c Canned corn kernels
 (or 6 cups fresh black-eyed
1 tb Pepper
1 lg Romaine lettuce head
2 tb Paprika
1/2 c Sliced black olives
32 oz Frozen black-eyed peas
1/2 c Pimentos
2 lg Tomatoes; diced
8 oz Zesty Italian dressing
 Salt
1 c Green Onions chopped
1 tb Sugar

Bring 2 quarts water to boil. Add 1 teaspoon salt and peas and boil until  tender, about 30 minutes. Drain. Mix corn, pimentos, green onions, olives,  tomatoes, sugar, 1 tablespoon paprika, pepper and salt to taste until  well-blended. Add 1/2 bottle Italian dressing, and more to taste or if  mixture appears too dry. Chill at least 2 hours. Place romaine lettuce  leaves in serving bowl. Put pea salad on top of leaves and sprinkle with  remaining 1 tablespoon paprika. Yields 18 to 24 servings.    Each of 24 servings: 130 calories, 593 mg sodium, 4 mg cholesterol, 8 grams  fat, 14 grams carbohydrates, 2 grams protein, 0.75 gram fiber    Recipe Source: Los Angeles Times - 12-20-1998    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (58g)
Recipe Makes: 24 servings

Calories: 95
Calories from Fat: 31 (33%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 184.3mg		6 %
Potassium 219.5mg		6 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 10.8g
Protein 3.8g		5 %
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.

About Our Nutrition Facts

Calories per serving: 95

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe