Confetti Salad By Jean Carper Recipes

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CONFETTI BLACK EYED PEA SALAD



Confetti Black Eyed Pea Salad image

Make and share this Confetti Black Eyed Pea Salad recipe from Food.com.

Provided by MsSally

Categories     Low Cholesterol

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
2 1/2 tablespoons cider vinegar
1 tablespoon spicy brown mustard
2 teaspoons yellow onions (finely grated)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons honey
2 (15 1/2 ounce) cans black-eyed peas (rinsed, drained)
1 yellow bell pepper (finely diced)
1 large tomatoes (seeded, diced)
3/4 cup celery (thinly sliced)
3/4 cup carrot (peeled, finely diced)
2 tablespoons parsley (chopped)

Steps:

  • Whisk oil, vinegar, mustard, onion, salt, pepper, and honey in a large bowl; add black-eyed peas, bell pepper, tomato, celery, carrots, and parsley.
  • Gently stir to combine.
  • Cover and refrigerate up to 24 hours before serving.

Nutrition Facts : Calories 188.5, Fat 9.8, SaturatedFat 1.4, Sodium 512.2, Carbohydrate 20.4, Fiber 4.7, Sugar 2.8, Protein 5.9

TANGY CILANTRO LIME CONFETTI SALAD



Tangy Cilantro Lime Confetti Salad image

I love standout salads that burst with flavor-the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. -Jasey McBurnett, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 medium sweet orange peppers, chopped
2 medium ripe avocados, peeled and cubed
1 container (10-1/2 ounces) cherry tomatoes, halved
1 cup fresh or frozen corn, thawed
1/2 medium red onion, finely chopped
DRESSING:
1/4 cup seasoned rice vinegar
3 tablespoons lime juice
2 tablespoons olive oil
1/2 cup fresh cilantro leaves
2 garlic cloves, halved
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

  • Place the first 5 ingredients in a large bowl. Place dressing ingredients in a blender; cover and process until creamy and light in color. Pour over vegetable mixture; toss to coat. Refrigerate, covered, up to 3 hours.

Nutrition Facts : Calories 187 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 526mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic exchanges

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