Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cans (1 pound each) black-eyed peas, drained
- 1/4 cup minced dark purple bell pepper
- 1/4 cup minced red bell pepper
- 1/4 cup minced green bell pepper
- 1 tablespoon finely minced garlic
- 1 small onion, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/3 cup olive oil
- 2 branches fresh thyme, crumbled
- 1 head Boston lettuce, separated into 8 leaves
Directions
our the drained black-eyed peas into a medium-sized bowl and add the bell peppers, garlic, and onion.
In another bowl, combine the vinegars, olive oil, and thyme to form the marinade.
Pour the marinade over the black-eyed pea mixture, cover with plastic wrap, and refrigerate overnight so that the flavors blend, stirring occasionally.
When ready to serve, place the lettuce leaves on individual plates, spoon the black-eyed peas onto the lettuce, and serve. Category:Tunisian Recipes
Category:Tunisian Snacks