Texas caviar (black-eyed pea salad)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black Eyed Peas; Dry |
| ½ | cup | Green Pepper; Diced |
| ¼ | cup | White Onion; Diced |
| 2 | tablespoons | Canned Jalapeno Peppers; Finely Chopped |
| 2 | tablespoons | Vegetable Oil; From List |
| 2 | tablespoons | Red Wine Vinegar |
| 1 | medium | Clove Garlic; Minced |
| ¼ | teaspoon | Black Pepper; Freshly Ground |
Directions
Sort the black-eyed peas and soak overnight in 6 cups of water.
Drain. Cook peas in 4 cups of fresh water until done but still firm, about 1½ hours. Rinse in cold water and drain. In a medium bowl, combine all the remaining ingredients and mix well. Add the peas and chill.
Nutrition Per Serving:
113 Calories Protein 5 Grams Carbohydrates 13 Grams Total Fat 5 Grams Saturated Fat 1 Gram Polyunsaturated Fat 3 Grams Monounsaturated Fat 1 Gram Cholesterol 0 Milligrams Sodium 39 Milligrams Potassium 199 Milligrams Calcium 18 Milligrams.
Submitted By RICH HARPER On 06-26-95