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Black-Eyed Pea and Jalapeno Salad
  • prep: 5 min
  • cook: 0 hr
  • total: 5 min
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  • servings:
  • Summary

    Piquant jalapeno chiles complement the earthy flavor of black-eyed peas in this fiber-rich side salad; they also add crunch, along with the diced red onion.

    Ingredients

    • 2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
    • 2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice
    • 1 small red onion, cut into 1/4-inch dice
    • 3/4 cup sprouts, such as sunflower or alfalfa
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons red-wine vinegar
    • Coarse salt and freshly ground black pepper

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 270 % Daily Value *
    • Total Fat: 26 g 40%
    • Saturated Fat: 3 g 17.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 143 mg 5.96%
    • Calcium: 15 mg 1.54%
    • Potassium: 145 mg 4.15%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.17%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 2 g 6%
    • Sugar: 0 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 0%
    • Vitamin C 0.06%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq