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2 (15.5 ounce) cans black-eyed peas1 large tomato, chopped1 medium red bell pepper, chopped1 medium green bell pepper, chopped1/2 red onion, diced1 stalk celery, chopped1 tablespoon chopped fresh parsley3 tablespoons balsamic vinegar2 tablespoons olive oilsalt and pepper to tasteIn a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight. Amount Per Serving Calories: 132 | Total Fat: 4.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Servings Per Recipe: 8
Amount Per Serving
Calories: 132
Total Fat: 4.1gCholesterol: 0mgSodium: 478mgTotal Carbs: 19g Dietary Fiber: 4.6gProtein: 5.8g
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