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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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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.

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 3.1 Fat, 0.2 Vegetables, 0.0 Other Carbs, 2.7 Starch, 0.3 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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Servings

Ingredients

16.0
16 oz Peas, black eyed, mature 0.3333
0.3333 cup cider vinegar 2.0
2 tbsp olive oil 1.0
1 tbsp hot pepper sauce 2.0
2 tsp sugar 1.5
1 1/2 tsp salt 2.0
2 each Celery, stalk, medium, 7.5" - 8" long, fresh 1.0
1 each red onion 10.0
10 oz Peas, garden, frozen

Directions

Rinse black-eyed peas under cold water and throw out any stones or shriveled peas.
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.
While peas are cooking, prepare dressing: in a large bowl, whisk vinegar, oil, pepper sauce, sugar, and salt until well blended.
Drain black eyed peas and rinse well; add to dressing and stir gently.
Add the celery, onions, and peas. Serve at room temperature.