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8 hours
Prep: 15 minutes
Cook: 45 minutes
101 calories per serving view nutrition facts
6 servings
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| 16 | ounces | black-eyed peas | frozen |
| 2 1/4 | cups | water | |
| 2 | tablespoons | pimentos | chopped |
| 1/8 | teaspoon | liquid smoke | |
| 1/3 | cup | cider vinegar | |
| 1 | teaspoon | salt | |
| 1/2 | teaspoon | red pepper flakes | |
| 1 | medium | onion | chopped |
| 1 | each | garlic clove | minced |
| 1 | teaspoon | olive oil | |
| 1/2 | cup | sweet red bell pepper | chopped |
| 2 | cups | spinach leaves | torn |
| 4 | cups | lettuce | torn |
| 1/2 | teaspoon | black pepper | |
| 1/4 | cup | monterey jack cheese | grated |
| 1 | each | purple onion | sliced in rings |
| 1/2 | cup | mushrooms | fresh, sliced |
| 1/4 | cup | pecans | chopped |
Bring 1.5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic.
Reduce to simmer and cook for 45 minutes.
Remove from heat, pour off water, and refrigerate for at least 6-8 hours.
Combine all other ingredients in a large salad bowl.
Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 409mg | 17% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 4.0g | 15% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 37% | Vitamin C | 42% | |
| Calcium | 9% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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