Black-Eyed Pea Salad
2015-07-10 15:45:30
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Nutrition Facts
Serving Size
1047g
Servings
6
Amount Per Serving
Calories 1107
Calories from Fat 505
% Daily Value *
Total Fat 57g
88%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 1447mg
60%
Total Carbohydrates 116g
39%
Dietary Fiber 22g
87%
Sugars 18g
Protein 42g
Vitamin A
6%
Vitamin C
47%
Calcium
25%
Iron
89%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup black-eyed peas
- 3 cups water
- 1 tablespoon whole grain mustard
- Juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon sea salt or more to taste
- 1/4 cup olive oil
- 1/4 cup sun-dried tomatoes
- 1/2 bunch parsley
Instructions
- Rinse and drain beans.
- Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.
- If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.
- Drain beans.
- The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.
- In a large bowl combine beans, sun-dried tomatoes and parsley.
- Pour dressing over salad and mix well.
Notes
- Prep Note: Bean soaking time is 4-8 hours
Kat Maeda https://katmaeda.com/
