Black Eyed Pea Salad Recipe
Experience a burst of freshness with our Black Eyed Pea Salad, blending crunchy red bell peppers, zesty scallions, and a tangy lemon-olive oil dressing. It's a deliciously easy side dish and ready in 15 minutes!
Servings: 2
Calories: 62kcal
Ingredients
- 2 teaspoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon sea salt
- 1 14-ounce can black eyed peas, drained and rinsed
- 1 cup chopped red bell pepper about 1/2 a large pepper
- 3 scallions thinly sliced on the diagonal
- Freshly ground black pepper
Instructions
- In the bottom of a medium bowl, whisk together the lemon juice, olive oil, and salt.
- Add the peas, bell pepper, and scallions to the bowl. Toss to coat in the dressing.
- Taste and add pepper as desired. Serve at room temperature or chilled.
Notes
Store leftovers of Black Eyed Pea Salad in an airtight container in the refrigerator; it stays fresh for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 151mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2512IU | Vitamin C: 101mg | Calcium: 19mg | Iron: 1mg
