Black-Eyed Pea Salad with Olives and Pomegranate

14
Oct

Black-Eyed Pea Salad with Olives and Pomegranate

Recipe Details

  • Serving Size: 4 plates. One serving is one plate.

Ingredients

  • 1 ½ cups cooked black-eyed peas
  • 1 cup green olives, sliced
  • ½ cup fresh pomegranate seeds
  • ¼ cup finely chopped parsley
  • 2 green onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • A pinch of salt
  • A pinch of black pepper
  • A sprinkle of sumac or ground chili (optional, for a tangy or spicy flavor)

Instructions

  1. In a large bowl, combine the cooked black-eyed peas with the sliced olives.
  2. Add the pomegranate seeds, parsley, and green onions, mixing gently.
  3. Season with olive oil and lemon juice, then add salt and pepper.
  4. Sprinkle with sumac or chili powder, if desired, and mix everything well.
  5. Serve immediately as a refreshing side dish, perfect for lunch or dinner.

Nutrition Information

Calories:205 Kcal
Carbohydrates:19 g
Protein:6.2 g
Fat:13 g
Saturated Fat:1.8 g
Polyunsaturated Fat:1.38 g
Monounsaturated Fat:8.8 g
Sodium:720 mg
Potassium:308 mg
Fiber:5.3 g
Sugar:2.3 g
Vitamin A:27.7 mcg
Vitamin C:11 mg
Calcium:51 mg
Iron:2.6 mg

Nutrition information is automatically calculated and should only be used as an estimate.