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Black Eyed and Green Pea Salad
Source: dLife

Green and white mixed salad of black-eyed and green peas, celery, onions, and hot pepper sauce for some kick.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 258.1
Total Carbs 42.9 g
Dietary Fiber 8.0 g
Sugars 5.6 g
Total Fat 3.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.6 g
Potassium 734.5 mg
Protein 16.3 g
Sodium 337.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 3 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  Peas, black eyed, mature
0.3333 cup  cider vinegar
2 tbsp  olive oil
1 tbsp  hot pepper sauce
2 tsp  sugar
1 1/2 tsp  salt
2 each  Celery, stalk, medium, 7.5" - 8" long, fresh
1 each  red onion
10 oz  Peas, garden, frozen
  1. Rinse black-eyed peas under cold water and throw out any stones or shriveled peas.
  2. In a large pot or Dutch oven, heat black-eyed peas and 3 quarts of water to a boil over high heat. Reduce heat to low, cover, and simmer until tender, about 25-30 minutes.
  3. While peas are cooking, prepare dressing: in a large bowl, whisk vinegar, oil, pepper sauce, sugar, and salt until well blended.
  4. Drain black eyed peas and rinse well; add to dressing and stir gently.
  5. Add the celery, onions, and peas. Serve at room temperature.

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