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Black-Eyed Pea Salad II
- 1 cup dehydrated sun-dried tomatoes
- 2 (15 ounce) cans black-eyed peas, drained
- 1/2 small red onion, chopped
- 1 small green bell pepper, chopped
- 1 (6 ounce) package crumbled feta cheese
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 14.3g|
|Saturated Fat 4.6g|
|Total Carbohydrate 23.7g|
|Dietary Fiber 4.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|