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Black-Eyed Pea Summer SaladBlack-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.



6 servings



  • 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



  1. 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.
  2. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.


Nutrition Information (Amount per serving)

Calories: 110
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


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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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