Black-Eyed Pea Salad
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See more delicious, healthy southern recipes at: Way Down South
Ingredients
- 4 15-oz. cans black-eyed peas, rinsed & drained
- 1 Vidalia onion, quartered & sliced very thin
- 5 cloves garlic, peeled & sliced
- 1/3 cup white vinegar
- 1/2 cup vegetable oil (I use safflower)
- 1/2 tsp. salt and freshly ground pepper, or to taste
Preparation
- Combine all ingredients and mix well. Place in tightly sealed container and refrigerate for several days to allow flavors to blend. Remove garlic before serving.
Nutrition Information
- Calories 310
- Carbohydrate Content 36 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 7 g
- Protein Content 9 g
- Saturated Fat Content 1 g
- Sodium Content 860 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g