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Ingredients9 h 55 m servings 193 cals
Original recipe yields 4 servings
- Place black-eyed peas in a large container and cover with at least 2 inches of cool water; let soak, 8 hours to overnight.
- Transfer black-eyed peas and water to a pot; bring to a boil. Reduce heat to low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes.
- Combine black-eyed peas, cabbage, olive oil, green onions, lemon juice, parsley, salt, and pepper in a large bowl. Chill for at least 1 hour before serving.
Per Serving: 193 calories; 13.8 g fat; 13.2 g carbohydrates; 5.1 g protein; 0 mg cholesterol; 878 mg sodium. Full nutrition
ReviewsRead all reviews 2
I made some slight changes, out of laziness. A bag of coleslaw mix instead of cabbage, canned black eyed peas (rinsed due to salt) and lemon juice out of a bottle. Turned out great!