Directions:
- Combine the peas, beans, corn, and pimentos in a colander and drain. Transfer to a medium-sized mixing bowl. Add the green peppers, onions, garlic salt, and dressing. Stir to incorporate the ingredients, cover, and marinate in the refrigerator for 24 hours. Drain the vegetable caviar before serving it as a side dish to your favorite barbecued meat.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.38 Kcal (588 kJ) | ||
| Calories from fat | 71.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.94g | 12% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 148.06mg | 6% | |
| Potassium | 266.49mg | 6% | |
| Total Carbs | 13.6g | 5% | |
| Sugars | 6.73g | 27% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 2.08g | 4% | |
| Vitamin C | 15mg | 25% | |
| Iron | 1.6mg | 9% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 84.28 Kcal (353 kJ) | ||
| Calories from fat | 42.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 12% | |
|---|---|---|---|
| Cholesterol | 4.32mg | 2% | |
| Sodium | 88.89mg | 6% | |
| Potassium | 160mg | 6% | |
| Total Carbs | 8.17g | 5% | |
| Sugars | 4.04g | 27% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 1.25g | 4% | |
| Vitamin C | 9mg | 25% | |
| Iron | 0.9mg | 9% | |
| Calcium | 13.7mg | 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.
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