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Wednesday, July 22 2015

Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian meal.

2    cups   cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
1 1/2   cups   chopped, peeled tomatoes (about 2 tomatoes)
1    cup   cooked corn
1/4   cup   thinly sliced green onion
1      medium jalapeno pepper, seeded and finely chopped
1/3   cup   salad oil
2    tablespoons   red wine vinegar
2    tablespoons   lemon juice
1    tablespoon   snipped fresh thyme or 1 teaspoon dried thyme, crushed
1    tablespoon   Dijon-style mustard
1/4   teaspoon   pepper
    Collard greens (optional)
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.

Per Serving: cal. (kcal) 236, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 2, carb. (g) 24, pro. (g) 7, sodium (mg) 368, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:55 am   |  Permalink   |  0 Comments  |  Email

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