Directions:
- Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint.
- In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.15 Kcal (750 kJ) | ||
| Calories from fat | 136.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.17g | 23% | |
|---|---|---|---|
| Cholesterol | 11.11mg | 4% | |
| Sodium | 453.96mg | 19% | |
| Potassium | 252.65mg | 5% | |
| Total Carbs | 4.84g | 2% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 4.6g | 9% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 47.1mg | 262% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.07 Kcal (737 kJ) | ||
| Calories from fat | 134.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.91g | 23% | |
|---|---|---|---|
| Cholesterol | 10.92mg | 4% | |
| Sodium | 446.15mg | 19% | |
| Potassium | 248.3mg | 5% | |
| Total Carbs | 4.76g | 2% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 4.53g | 9% | |
| Vitamin C | 21.8mg | 37% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 46.3mg | 262% | |
| Calcium | 32.9mg | 3% | |
* 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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