nutritional information

Per 3/4-cup serving:

  • Calories: 140
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 365 mg
  • Fiber: 6 g
  • Sugar: 6 g
Vegan Gluten-Free

Black-Eyed Pea and Stewed Tomato Salad

Black-eyed Pea and Stewed Tomato Salad

Serves 8

Black-eyed peas and stewed tomatoes are a Southern good-luck combo served on New Year’s Day. Here, the juices from a can of prepared stewed tomatoes sweeten and flavor the dressing.
  • 3 cups cooked black-eyed peas, or 2 15-oz. cans unseasoned black-eyed peas, rinsed and drained
  • ½ large sweet onion, such as Vidalia or Walla Walla, finely diced (1 cup)
  • 3 medium carrots, peeled and finely diced (1 cup)
  • 3 ribs celery, thinly sliced (1 cup)
  • 1 small green or red bell pepper, finely diced (1 cup)
  • 6 green onions, white and green parts thinly sliced (1 cup)
  • 1 15-oz. can stewed tomatoes
  • 2 Tbs. apple cider vinegar
  • 2 Tbs. olive oil
  • 1 tsp. Cajun seasoning

1. Combine black-eyed peas, sweet onion, carrots, celery, bell pepper, and green onions in large bowl, and set aside.

2. Drain tomatoes, and place liquid in small saucepan with vinegar, oil, and Cajun seasoning. Coarsely chop tomatoes, and add to black-eyed-pea mixture. Bring tomato-juice-vinegar mixture to a boil, and pour over black-eyed-pea mixture. Stir to coat. Cool, then chill 1 hour. Season with salt and pepper, if desired.

January/February 2013 p.44

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comments

Delicious! If you don't like canned, use fresh and it will just take more time. The nutrients in canned tomatoes and beans equal that of fresh, and you can buy unsalted versions. So what's the difference?

Dani Blu - 2014-01-28 21:29:24

Hi Elizabeth, the tomatoes and the liquid from the tomatoes are used separately in the recipe. The liquid is drained from the tomatoes and used to make the sauce, while the tomatoes are chopped and added to the salad with the beans. Hope that helps!

vt_editor - 2014-01-26 18:38:37

Am I missing something in these directions or are they totally redundant: Drain tomatoes, and place liquid in small saucepan with vinegar, oil, and Cajun seasoning. Coarsely chop tomatoes, and add to black-eyed-pea mixture. Bring tomato-juice-vinegar mixture to a boil, and pour over black-eyed-pea mixture.

Elizabeth - 2014-01-25 23:11:14

enjoyed!

Rose Schaf - 2014-01-15 02:28:20

That looks really good, but I think I would rather have it hot, instead of cold.

Sue - 2014-01-13 19:21:23

I'm not a vegetarian yet but I'm trying -- something that's not easy because I've never been a fan of veggies. However, I do like raw veggies so I'm trying more recipes like this one. To my delight, this salad is WONDERFUL! And at 140 cal. per 3/4 cup, it can fill any hunger pains (imaginary or not) I might be having. I'm so glad I tried it! Thanks!

G. ScotDeerie - 2013-05-10 22:22:23

Why all the canned food?

Mj - 2013-05-09 16:05:27

Love, Love, Love this recipe! Very close to what we make on New Year's Day in SC. Hoppin John... black eyed peas, rice, peppers, onions and seasoning. This seems more like a salad and would be great in the summer! :) Thanks!

Alisa Rhinehart - 2013-04-27 14:43:17

This is a great salad but I have a few relatives who can't eat peppers so I substitute radishes if I'm taking it to a gathering. You can make a lunch out of this salad alone or add bread or soup.

Shari23 - 2013-04-02 14:49:15