Black-eyed peas' earthy, nutty sweetness gets oomph from tangy hot sauce. In this recipe, they're mixed with plenty of crunchy vegetables for a satisfying vegetarian salad.

Genevieve Ko
Source: EatingWell Magazine, January/February 2019
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Ingredients

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Directions

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  • Whisk hot sauce, vinegar, mustard, honey, garlic and pepper in a large bowl. While whisking, add oil in a slow, steady stream. Add lettuce, cauliflower, beets, carrots and peas; toss to coat.

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Nutrition Facts

198.7 calories; protein 7.3g 15% DV; carbohydrates 22.8g 7% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 5.8g; fat 9.4g 15% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 4327.9IU 87% DV; vitamin c 12.2mg 20% DV; folate 218.2mcg 55% DV; calcium 41mg 4% DV; iron 2.5mg 14% DV; magnesium 54.9mg 20% DV; potassium 438.4mg 12% DV; sodium 267.8mg 11% DV; added sugar 1g.