Description
A refreshing black-eyed pea salad mixed with spinach.
Ingredients
Scale
- 1 can black-eyed peas, drained
- 2 cups fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine black-eyed peas, spinach, cherry tomatoes, red onion, and bell pepper.
- In a small bowl, whisk together olive oil and lemon juice.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 30 minutes.
Notes
- This salad can be made ahead of time.
- Feel free to add other vegetables or herbs.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: black-eyed pea salad with spinach