Black Eyed Pea Salad

Servings = 4 | Serving size =about one cup

This recipe can be multiplied by 2, 3, 4.

This healthy recipe is better if made the night before and it keeps well for about 48 hours in the fridge.

3 quarts water
2 1/3 cups dried black eyed peas
1 medium carrot
1 rib celery
2 Tbsp red onion
1/3 green bell pepper
1 Tbsp grapeseed oil
1 Tbsp pure maple syrup
2 Tbsp apple cider vinegar
1/2 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsp fresh dill

Rinse the peas well and place in a large pot. Cover with cold water and soak overnight if possible. Drain the peas and replace with 3 quarts of cold water. Cook the peas for about an hour.

** An alternative quick method is to place the peas in a pot and cover with cold water. Bring to a boil and cook for two minutes. Remove the peas from the heat rinse and lest stand one hour. Rinse and place in a pot with 3 quarts of cold water. Cook the peas for about an hour until soft.

** Canned no salt added black eyed peas may be used. Rinse well. You will need two 15 ounce cans for this recipe.

When the beans are cooked drain well and cool. Place in a medium mixing bowl and add the carrot, celery, bell pepper, grapeseed oil, maple syrup, vinegar, salt, pepper and fresh dill. Toss well and chill at least an hour.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 208 | Calories from Fat 36

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 320 mg (13 %)

Total Carbohydrates 33g (11%) | Sugars 9g

Dietary Fiber 9g (38%) | Protein 10g

Vitamin A 55% | Vitamin C 24 % | Calcium 5% | Iron 19%

Vitamin K 10 mcg  | Potassium  499 mg | Magnesium  75 mg

 
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