Black-Eyed Pea and Bean Salad Recipe

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Black-Eyed Pea and Bean Salad
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Ingredients:

Directions:

  1. In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.29 Kcal (257 kJ)
Calories from fat 32.14 Kcal
% Daily Value*
Total Fat 3.57g 5%
Sodium 167.36mg 7%
Potassium 141.65mg 3%
Total Carbs 4.88g 2%
Sugars 1.16g 5%
Dietary Fiber 1.56g 6%
Protein 1.42g 3%
Vitamin C 13.2mg 22%
Iron 0.2mg 1%
Calcium 16.5mg 2%
Amount Per 100 g
Calories 100.49 Kcal (421 kJ)
Calories from fat 52.69 Kcal
% Daily Value*
Total Fat 5.85g 5%
Sodium 274.38mg 7%
Potassium 232.24mg 3%
Total Carbs 8g 2%
Sugars 1.91g 5%
Dietary Fiber 2.55g 6%
Protein 2.32g 3%
Vitamin C 21.7mg 22%
Iron 0.4mg 1%
Calcium 27.1mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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