* Exported from MasterCook *
Southern Pickled Black-Eyed Peas
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 cans black-eyed peas -- (16-ounce) rinsed and drained
2/3 cup vegetable oil
1/3 cup white wine vinegar
1 small onion -- diced
1 garlic clove -- minced
1/2 teaspoon salt
1/8 teaspoon pepper
Stir together all ingredients; cover and chill mixture at least 2 hours. Serve with tortilla chips.
Marinated Black-eyed Peas: substitute olive oil for vegetable oil and 1/2 purple onion for onion; increase pepper to 1/2 teaspoon. Add 1 (16-ounce) can whole kernel corn, drained; 1 jalepeño pepper, minced; and 1/2 red bell pepper, chopped.
Yield: 5 cups (10 one-half cup servings)
Cuisine:
"Southern USA"
Source:
"Southern Living, JANUARY 2001"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"5 cups"
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Per Serving (excluding unknown items): 247 Calories; 15g Fat (53.2% calories from fat); 8g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 112mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
