Sweet Onion & Black-Eyed Pea Salad

This recipe is from Better Nutrition Magazine, Feb 2010 issue

Serve this simple, traditional Southern dish as a side, use it atop graden greens, or mix it with vegan cheese for a quick lunch!

4 cans organic black-eyed peas, drained and rinsed (Personally, for health reasons, I would use beans that need to be soaked instead of canned beans, for more info visit: http://www.naturalnews.com/021761.html)

1/3 cup safflower oil

1 medium sweet onion (Vidalia or Maui), peeled, quartered, and thinly sliced

1/4 cup white vinegar

2 large cloves garlic, each sliced vertically into four pieces

Combine all ingredients, stir well. Season with salt and ground black pepper to taste. Cover tightly, and refrigerate at least 6 hours (salad is best after about 2 days).

Serves 6

Per serving: 319 calories; 14 grams protein; 15 grams total fat (1 gram saturated fat); 38 grams carbohydrates; 0 MG cholesterol; 443 MG sodium; 9 grams fiber; 4 grams sugars.

Bom appetite!


  1. I was tired of the traditional black-eyed pea preparation and wanted to try a new twist for New's Years. Everyone that sampled this recipe went on and on about how much they liked them; requesting me to pass on the recipe. Very simple to put together! Highly recommended.

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  2. What a beautiful presentation Aldana! Those flavors sound like that would go great together!

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