Black-Eyed Pea Summer Salad
Jami Nolen, Nutrition Program Associate
August 14, 2011
This salad is perfect to serve with anything grilled. It can also be used for back-to-school lunches.
- 1 cucumber
- 1 red onion
- 2 tomatoes
- 1 fresh serrano chile
- 2 cans black-eyed peas, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons lemon juice
- Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 inch) and put in a large bowl. Peel and chop onion; rinse and drain. Rinse and stem tomatoes and chile; chop tomato and mince chile. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
- Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
Nutrition Information (Amount per serving)
Calories from fat: 5%
Protein: 6.7 g
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrate: 21 g
Fiber: 8.2 g
Sodium: 303 mg
Cholesterol: 0.0 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, March 27, 2013