Directions:
- Sort and wash black-eyed peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cook 2 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain peas, and place in a saucepan.
- Cover with water to 2 inches above peas. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until tender. Drain.
- Combine vinegar and next 5 ingredients (vinegar through salt) in a small bowl; stir well with a whisk.
- Steam the beets, covered, for 25 minutes or until done. Arrange the beets on a platter, and top with peas. Sprinkle with cheese, pecans, and parsley. Drizzle the vinaigrette over the salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.86 Kcal (615 kJ) | ||
| Calories from fat | 66.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 11% | |
|---|---|---|---|
| Cholesterol | 4.17mg | 1% | |
| Sodium | 333.84mg | 14% | |
| Potassium | 416.68mg | 9% | |
| Total Carbs | 13.63g | 5% | |
| Sugars | 9.37g | 37% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 3.59g | 7% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.5mg | 8% | |
| Calcium | 48.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.26 Kcal (349 kJ) | ||
| Calories from fat | 37.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 11% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 189.26mg | 14% | |
| Potassium | 236.22mg | 9% | |
| Total Carbs | 7.73g | 5% | |
| Sugars | 5.31g | 37% | |
| Dietary Fiber | 2.3g | 16% | |
| Protein | 2.03g | 7% | |
| Vitamin C | 4.3mg | 13% | |
| Iron | 0.8mg | 8% | |
| Calcium | 27.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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