Prep Time: 15 min Cook Time: N/A Serving Size: 3/4 cup Serves: 10
Nutrition Facts |
|
| Serving Size 3/4 cup (155g) | 10 servings per container |
| Amount per serving | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 16% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 4g | 14% |
| Total Sugars 1g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 29mg | 2% |
| Iron 1mg | 6% |
| Potassium 244mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 14% Daily Value |
|
INGREDIENTS
1 medium bell pepper
1 small red onion
2 (15 ½ ounce) cans black-eyed peas
1 (15 ¼ ounce) can corn, no salt added
3 tablespoons canola oil
2 tablespoons vinegar
1 teaspoon cumin
¼ teaspoon salt
½ teaspoon ground black pepper
Optional:
¼ cup fresh cilantro leaves
STEPS
- Rinse and chop bell pepper, removing core and seeds. Peel, rinse, and chop onion.
- If using, rinse and chop cilantro leaves.
- In a colander, drain and rinse black-eyed peas and corn.
- In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.
IDEAS
- Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.
- Try chilling the salad. Serve it over cooked spinach or kale.
- Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.
- Use black beans in place of black-eyed peas if you like.
Nutrition Facts |
|
| Serving Size 3/4 cup (155g) | 10 servings per container |
| Amount per serving | |
| Calories 130 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 360mg | 16% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 4g | 14% |
| Total Sugars 1g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | |
| Vitamin D 0mcg | 0% |
| Calcium 29mg | 2% |
| Iron 1mg | 6% |
| Potassium 244mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe also has: Vitamin C: 14% Daily Value |
|
An Equal Opportunity Institution
*Adapted from a Share Our Strength’s Cooking Matters recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
