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Mexican Black-eyed Pea Salad with Lime Vinaigrette
LETTY'S KITCHEN13Ingredients
20Minutes
180Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 1/4 cups black eyed peas (cooked, 2, 15-ounce cans rinsed and drained)
- 1/2 cup chopped red onion
- 1 cup red bell pepper (diced, ½-inch chunks)
- 1/2 cup cucumber (peeled, seeded and diced in ½ inch chunks)
- 1 jalapeño chile (each, seeded and finely chopped)
- 3 Tbsp. chopped fresh cilantro
- 3 Tbsp. fresh squeezed lime juice
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp. Dijon-style mustard
- 1 clove garlic (minced)
- 3/4 tsp. dried oregano
- 1/2 tsp. sea salt
- freshly ground black pepper (as needed)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium80mg2% |
| Protein9g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber<1g3% |
| Sugars1g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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