This salad of “pickled” black-eyed peas was introduced to Texans by Helen Corbitt, the “mother of modern Texas cooking” back in 1940, and while the original recipe received no complaints, we made a few tweaks. Green and red bell pepper, celery, scallions, and jalapeño provide plenty of crunch… read more
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 56 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 825.1mg | 28 % | |
Potassium 428.7mg | 11 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 11.3g | ||
Protein 4.8g | 7 % | |
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: 151
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