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Ingredientes
- Salt to taste
- 32 ounce frzn black-eyed peas
- (or possibly 6 c. fresh black-eyed peas)
- 1/2 c. canned corn kernels
- 1/2 c. pimentos
- 1 c. minced green onions
- 1/2 c. sliced black olives
- 2 lrg tomatoes diced
- 1 Tbsp. sugar
- 2 Tbsp. paprika
- 1 Tbsp. freshly-grnd black pepper
- 8 ounce zesty Italian dressing
- 1 lrg romaine lettuce head
Direcciones
- Bring 2 qts water to boil. Add in 1 tsp. salt and peas and boil till tender, about 30 min. Drain.
- Mix corn, pimentos, green onions, olives, tomatoes, sugar, 1 Tbsp. paprika, pepper and salt to taste till well-blended. Add in 1/2 bottle Italian dressing, and more to taste or possibly if mix appears too dry. Refrigerateat least 2 hrs.
- Place romaine lettuce leaves in serving bowl. Put pea salad on top of leaves and sprinkle with remaining 1 Tbsp. paprika.
- This recipe yields 18 to 24 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 12 servings | |
| Calories 156 | |
| Calories from Fat 131 | 84% |
| Total Fat 14.65g | 18% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 318mg | 13% |
| Potassium 164mg | 5% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.09g | 3% |
| Protein 0.92g | 1% |
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