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BLACK-EYED PEA SALAD

Makes 8 - 1 1/4-cup servings over 1 cup lettuce

• 1 lb. dry Black-eyed peas, soaked
• 2 cloves garlic, minced (optional)
• 1/4 cup minced onion
• 3 bouillon cubes
• 1/2 cup finely chopped onions
• 1/2 cup shredded carrots
• 1 cup thinly sliced celery
• 1/2 cup chopped green pepper
• 1/2 cup of your favorite salad dressing
• 4 cups chopped lettuce


1. Soak beans. Drain and discard water from soaked beans.

2. Cover with 3 quarts of water and add garlic, minced onion, and bouillon cubes. Bring to a boil, lower heat, and simmer until tender, about 30 minutes.

3. Drain and discard cooking broth. Chill beans, quickly, in refrigerator, uncovered.

4. Mix with remaining ingredients and chill once again, to blend flavors.

5. Spoon onto chopped lettuce.
 

Nutrition Information per serving:
Calories 263
Calories from Fat 51
Total Fat 7.3 g
Saturated Fat 1.7 g
Cholesterol 0 mg
Sodium 628 mg
Total Carbohydrate 38 g
Dietary Fiber 11 g
Sugar 9 g
Protein 12 g
Vitamin A 236 RE
Vitamin C 17 mg
Calcium 56 mg
Iron 4.1 mg

Food & Nutrition Service, USDA
Recipe provided by Idaho Bean Commission