Try this Pickled Blackeyed Peas recipe, or contribute your own.
Suggest a better descriptionSoak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be stuffed in a tomato. Yield: 10-12 cups Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum Syd.Bigger@salata.com (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (71g) | ||
Recipe Makes: 24 | ||
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Calories: 131 | ||
Calories from Fat: 53 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 336.1mg | 12 % | |
Potassium 279.7mg | 7 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 13.3g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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