Lucky Black-eyed Pea Salad for the New Year!
A colorful, high fiber bean salad.
Servings: 6 servings
Ingredients
- 1 small head raddichio lettuce, shredded
- 2 small heads of Gem lettuce, trimmed and leaves separated
- 15 ounce can black-eyed peas, or 1 3/4 cups home cooked
- 1/4 cup finely minced red onion
- 1/2 cup diced sweet bell pepper, assorted colors
- 1/4 cup black olives, diced
- 1/4 pimento stuffed green olives, sliced
- 1/4 cup diced Persian cucumber, don't peel
vinaigrette
- 4 Tbsp extra virgin olive oil
- 4 Tbsp Meyer Lemon juice, about 2 lemons
- 1 tsp freshly minced rosemary, don't use dried
- 1 tsp creamy dijon mustard
- salt and pepper to taste
Instructions
- Choose a wide shallow salad bowl and lay down a base of lettuce leaves and shredded raddichio.
- Put the salad dressing ingredients in a mason jar, put on the lid, and shake until it emulsifies. (That means it becomes cloudy and doesn't separate) Taste it and add adjust to your liking.
- In a mixing bowl add the rest of the salad ingredients, and toss with enough dressing to moisten. Season with salt and pepper if you like.
- Spoon the bean salad on top of the lettuces, and serve.
Nutrition
Calories: 160.64 kcal · Carbohydrates: 14.38 g · Protein: 4.6 g · Fat: 10.21 g · Saturated Fat: 1.46 g · Sodium: 433.59 mg · Fiber: 3.81 g · Sugar: 1.86 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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