Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
322
Calories
9g
Protein
15g
Fat
41g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 1/3 cup olive oil
- 2 1/2 tbs cider vinegar
- 1 tbs spicy brown mustard
- 2 tsp finely grated yellow onion
- 1/2 tsp each salt and ground pepper
- 2 cans 15.5 oz each black eyed peas, drained and rinsed
- 1 yellow bell pepper, finely diced
- 1 large tomato, seeded, diced
- 4 ribs celery, thinly sliced
- 2 carrots, peeled, finely diced
- 2 tbs chopped parsley
Directions
1
Whisk oil, vinegar, mustard, onion, salt, pepper and honey in a bowl, add peas, bell pepper, tomato, celery, carrots and parsley. Stir to combine. Cover and refrigerate 24 hours before serving.
2
MAKES 8 SERVINGS.
Recipe sourced from
fandom