Black-Eyed Pea & Quinoa Salad
Ingredients
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4 limes, juiced (about 1/2 cup)
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2 tablespoon olive oil
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2 tablespoon white wine vinegar
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1 teaspoon Dijon-style mustard
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1 15-16 ounce can black-eyed peas, rinsed and drained
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1 15-16 ounce can black beans, rinsed and drained
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3 ears fresh sweet corn, cut off cob or 1 1/2 cups frozen whole kernel corn, thawed
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1 cup cooked quinoa
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1 medium tomato, chopped (1 cup)
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½ cup sliced red sweet pepper
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⅓ cup chopped fresh cilantro
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3 green onions, chopped
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1 tablespoon sliced pickled jalapeño peppers, chopped
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 medium avocado, halved, seeded, peeled, and chopped
Directions
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In a large bowl whisk together lime juice, olive oil, vinegar, mustard, and salt, and black pepper. Add black-eyed peas, black beans, corn, quinoa, tomato, red sweet pepper, cilantro, green onions, and jalapeño pepper; toss to combine.
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Cover; chill 4 to 24 hours. Gently stir in avocado just before serving.
Nutrition Facts (per serving)
| 101 | Calories |
| 4g | Fat |
| 14g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 101 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 5% |
| Sodium 249mg | 11% |
| Total Carbohydrate 14g | 5% |
| Total Sugars 3g | |
| Protein 4g | 8% |
| Vitamin C 12.9mg | 14% |
| Calcium 21mg | 2% |
| Iron 0.9mg | 5% |
| Potassium 283mg | 6% |
| Folate, total 37.5mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.