Black-Eyed Pea Salad

Black-Eyed Pea Salad
Serves 6
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
1107 calories
116 g
0 g
57 g
42 g
8 g
1047 g
1447 g
18 g
0 g
47 g
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. 1 cup black-eyed peas
  2. 3 cups water
  3. 1 tablespoon whole grain mustard
  4. Juice of 1 lime
  5. 1 tablespoon apple cider vinegar
  6. 1/2 teaspoon sea salt or more to taste
  7. 1/4 cup olive oil
  8. 1/4 cup sun-dried tomatoes
  9. 1/2 bunch parsley
Instructions
  1. Rinse and drain beans.
  2. Add beans and water into a pressure cooker and bring to pressure. Cook for 30 minutes.
  3. If cooking in a pot, bring to a boil, lower to a simmer, and cook until soft for about 1 hour.
  4. Drain beans.
  5. The dressing: whisk together mustard, lime juice, vinegar, salt and oil in a bowl.
  6. In a large bowl combine beans, sun-dried tomatoes and parsley.
  7. Pour dressing over salad and mix well.
Notes
  1. Prep Note: Bean soaking time is 4-8 hours
beta
calories
1107
fat
57g
protein
42g
carbs
116g
more
Kat Maeda https://katmaeda.com/

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