RECIPE





Black Eyed Peas with Salad and Tomato
Combining ingredients in new ways makes eating more exciting!
4
K Cals
217
This recipe can make an excellent rich and hearty side salad or even a complete meal.
Carbohydrates 33 g
Dietary Fiber 9.1 g
Fat- total 7.8 g
Saturated Fat 1.15 g
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 4
Cooking Time: 20 minutes
Servings: 4
Nutritional Information
(Amount per serving)
Protein 5.3 gCarbohydrates 33 g
Dietary Fiber 9.1 g
Fat- total 7.8 g
Saturated Fat 1.15 g
INGREDIENTS
15 oz / 500g black-eyed peas, rinsed and drained
1 tomato, seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 green onions, chopped
2 garlic cloves, minced
1 cup fresh basil, chopped
1 cup celery, chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 cups warm water
1 tomato, seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 green onions, chopped
2 garlic cloves, minced
1 cup fresh basil, chopped
1 cup celery, chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
2 cups warm water
PREPARATION
Water soak the black eyed peas the night before. Boil them in a pot for about 20 minutes until they soften, then strain and let them cool down. Meanwhile, in a small bowl combine oil, garlic, salt and pepper and whisk to blend. In a salad bowl add all the ingredients- peas, tomato, bell peppers, onions, basil, celery and drizzle the oil sauce on top. Leave the salad in the refrigerator for 15 minutes or serve immediately.
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