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Black-Eyed Pea Salad Bowl

Black-Eyed Pea Salad Bowl
  • Prep 25 min
  • Total 25 min
  • Servings 8
Let this good-luck legume bring variety and nutrition to your table.
Updated January 27, 2010

Ingredients

  • 2 cans (15 or 15 1/2 oz each) black-eyed peas, drained, rinsed
  • 8 oz Monterey Jack cheese, cubed
  • 1 medium yellow bell pepper, cut into 1-inch-long julienne strips
  • 1 medium tomato, coarsely chopped
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 1/2 cup reduced-calorie Italian dressing
  • 5 cups torn lettuce

Steps

  • 1
    In medium bowl, gently mix all ingredients except lettuce. Refrigerate until serving time.
  • 2
    Just before serving in large bowl, place lettuce; spoon salad over lettuce. Stir just to combine.

  • Cheddar cheese can be substituted for the Monterey Jack. Or, if an additional guest is coming, add 8 oz Cheddar cheese cubes to extend the salad.
  • The crunch of iceberg lettuce is good in this salad but Bibb, romaine or a blend of greens will work.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
560mg
23%
Potassium
410mg
12%
Total Carbohydrate
23g
8%
Dietary Fiber
5g
20%
Sugars
3g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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