Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Black-Eyed Pea | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. dry Black-eyed peas, soaked
- 2 cloves garlic, minced (optional)
- ¼ cup minced onion
- 3 bouillon cubes
- ½ cup finely chopped onions
- ½ cup shredded carrots
- 1 cup thinly sliced celery
- ½ cup chopped green pepper
- ½ cup of your favorite salad dressing
- 4 cups chopped lettuce
Directions
1.Soak beans. Drain and discard water from soaked beans.
2.Cover with 3 quarts of water and add garlic, minced onion, and bouillon cubes. Bring to a boil, lower heat, and simmer until tender, about 30 minutes.
3.Drain and discard cooking broth. Chill beans, quickly, in refrigerator, uncovered.
4.Mix with remaining ingredients and chill once again, to blend flavors.
5.Spoon onto chopped lettuce.