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Black-Eyed Pea Salad Recipe
Nutrition
Cal/Serving: 278Daily Value: 14%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 19g | 29% |
| Saturated | 3g | 16% |
| Carbs | 24g | 8% |
| Fiber | 9g | 35% |
| Sugars | 2g | 0% |
| Protein | 7g | 14% |
| Sodium | 336mg | 14% |
| Calcium | 50mg | 5% |
| Magnesium | 58mg | 14% |
| Potassium | 614mg | 18% |
| Iron | 2mg | 10% |
| Zinc | 1mg | 8% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 24mg | 41% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 2mg | 8% |
| Vitamin B6 | 0mg | 12% |
| Folic Acid (B9) | 106µg | 26% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 43µg | 54% |
| Fatty acids, total monounsaturated | 8g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 large tomato, diced
- 1 medium ripe avocado, peeled and diced
- 1/3 cup chopped green pepper
- 2 g reen onions, chopped
- 1 tablespoon minced fresh cilantro
- 1 jalapeno pepper, seeded and chopped
- 1/3 cup Italian salad dressing
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 4 servings |
