Blackeyed
Pea Salad
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2 (15-ounce) cans blackeyed peas, drained
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1/2 cup chopped celery
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1/2 cup chopped green onions
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1/8 teaspoon garlic powder
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1/4 teaspoon crushed oregano leaves
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3 tablespoons extra virgin olive oil
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3 tablespoons cider vinegar
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1/2 teaspoon black pepper
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Combine all ingredients in a large bowl; mix well.
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Chill, covered, several hours or overnight, stirring occasionally.
Yields 6 servings.
| Nutrition Facts Servings per recipe: 6..................... |
| Amount Per Serving |
| Calories 1757.......................... Calories from fat 72 |
| ............................................................
%
Daily Value Total Fat 8g............................ 81 412% ......... Saturated Fat 1 g1 6% Cholesterol 0mg.....3 0% Sodium 434mg........ n 18% Carbohydrate 21g............ 7% ............Dietary Fiber 5g........ 21% Protein 7g................................................ 14% Vitamin A: 1% Vitamin C: 10% Folacin: 39% Calcium: 4%......... Iron: 9% Potassium: 9% |
Source: Modified from original source: Flavor of Nashville, Home Economists in Home Community, 1996, P.O. Box 50484, Nashville, TN 37205-0484
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu