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- 2 (15-ounce) cans black-eyed peas, rinsed and drained
- 1 large red bell pepper, seeded and finely chopped
- 1 large banana pepper, seeded and finely chopped
- 1 large jalapeño, seeded and finely chopped (optional)
- 1 cup finely chopped red onion
- 2 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1423g | |
| Calories 1469 | |
| Calories from Fat 686 | 47% |
| Total Fat 77.83g | 97% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5052mg | 211% |
| Potassium 2272mg | 65% |
| Total Carbs 151.26g | 40% |
| Dietary Fiber 36.7g | 122% |
| Sugars 16.88g | 11% |
| Protein 47.01g | 75% |
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