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Black-Eyed Peas and Greens Salad
Recipes
Black-Eyed Peas and Greens Salad
6 servings
10 minutes total

Ingredients

  • 2 cups baby kale
  • 2 oz carrot sticks
  • 2 cans black-eyed peas (15–16 oz each)
  • 1 cup no-salt-added canned sweet corn
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 8 oz tomato trinity mix (diced fresh tomatoes, onions, and bell peppers)

Steps

    1. Chop kale coarsely. Cut carrots into bite-size pieces. Drain and rinse peas and corn.
    2. Whisk in large bowl: oil, vinegar, syrup, mustard, salt, and pepper until blended. Add kale, carrots, peas, corn, and trinity mix; toss to coat. Chill until ready to serve.

Amount per ⅙ recipe serving: Calories 240, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 730mg, Total Carb 30g, Fiber 5g, Total Sugar 5g, (Incl. 2g Added Sugars), Protein 8g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%