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Black-Eyed Peas Salad

Black-Eyed Peas Salad
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 7
Updated July 17, 2017

Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried cilantro leaves
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 1 can (15 to 16 oz) black-eyed peas, drained, rinsed
  • 1 can (11 oz) whole kernel sweet corn, drained
  • 4 oz Colby-Monterey Jack cheese blend, cut into 1/2-inch cubes (1 cup)
  • 1/2 cup sliced celery
  • 1/2 cup chopped green onions (8 medium)
  • 2 medium tomatoes, seeded, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • Lettuce leaves, if desired

Steps

  • 1
    In small jar with tight-fitting lid, place dressing ingredients; shake well.
  • 2
    In large bowl, mix all salad ingredients except lettuce leaves. Pour dressing over salad; toss gently to coat. Cover; refrigerate at least 2 hours to blend flavors.
  • 3
    To serve, line plates with lettuce. Spoon salad onto lettuce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
480mg
20%
Potassium
350mg
10%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
15%
Sugars
4g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Enjoy an easy to make and delicious black-eye peas salad, perfect for lunch or as a side for dinner.
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