Black-eyed pea salad
Black-eyed pea salad
Ingredients/Components
- ground black pepper to taste - 1 item
- frozen black-eyed peas
- seasoned rice vinegar - 1/4 c
- minced red onions - 1/2 Tbsp
- fresh corn kernels, blanched - 1 c
- c finely diced carrots, blanched - 1 item
- finely diced celery, blanched - 1 c
- finely diced sweet red peppers - 1 c
How to make black-eyed pea salad:
Place the black-eyed peas in a 2-quart saucepan. Add cold water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook for 15 minutes, or until just tender. Drain and rinse with cold water. Drain again and place in a large bowl. Add the corn, carrots, celery, red peppers and onions to the bowl. Sprinkle with the vinegar and toss well. Allow to stand for at least 30 minutes at room temperature.Thirty minutes before serving, add the coriander and toss well. Season to taste with the black pepper. Serves 8.
Per serving: 73 calories, .4 g fat, 2.4 g protein, 32.3 g carbohydrate, 0 cholesterol and 22 mg sodium.
Recipe categories: Condiments, etc., Salads, Side dish.
Rating:
Related ingredients:
sugar, cinnamon, salt, water, cider vinegar, chopped fresh parsley
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