BLACK-EYED PEA SALAD
From The China Study Cookbook. This vegan salad will keep in the refrigerator for several days and is perfect when you need a quick snack or meal. For added color and variety, or to add interest to second-day leftovers, add 1 cup of fresh or frozen corn kernels and/or a sweet green or red pepper, chopped. You can also use cooked fresh, frozen, or dried black-eyed peas in place of the canned peas (use 2 cups).
Provided by zeldaz51
Categories Grains
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the salad ingredients in a large bowl.
- Mix dressing ingredients in a small bowl, then pour over the salad and toss to mix. Chill 1-2 hours if time permits.
Nutrition Facts : Calories 437.8, Fat 3.2, SaturatedFat 0.7, Sodium 1167.2, Carbohydrate 87.1, Fiber 13.6, Sugar 6, Protein 17.6
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