Black-eyed pea and green bean salad recipe is a vibrant, protein-packed dish that combines the earthy sweetness of black-eyed peas with the crisp texture of fresh green beans. This classic Southern salad delivers a refreshing balance of flavors through a tangy vinaigrette and aromatic vegetables. Black-eyed pea and green bean salad recipe works beautifully as a side dish for family dinners, potlucks, and summer gatherings. The combination of textures and flavors makes this salad both satisfying and light, appealing to home cooks seeking healthy, affordable meals. Whether you prepare it fresh or make it ahead, black-eyed pea and green bean salad recipe proves itself a reliable, crowd-pleasing addition to any table.
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine |
|---|---|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 8 servings | Easy | Southern American |
Table of Contents
Table of Contents
Why This Black-Eyed Pea and Green Bean Salad Recipe Works
Black-eyed pea and green bean salad recipe succeeds because it combines nutritional powerhouses with vibrant, accessible flavors that appeal to diverse palates. The black-eyed peas provide plant-based protein and fiber, while green beans add essential vitamins and a satisfying crunch that holds up well throughout the day. From my years of cooking family meals, I have found that this black-eyed pea and green bean salad recipe never disappears from the table, whether served at casual weeknight dinners or formal holiday gatherings. The tangy vinaigrette ties everything together without overwhelming the delicate vegetables, creating a balanced dish that feels both comforting and refreshing.
What makes black-eyed pea and green bean salad recipe particularly reliable is its flexibility and foolproof nature. Home cooks appreciate that you can prepare this salad an hour ahead, and it actually tastes better as the flavors meld together. The combination of textures—the soft beans, firm green beans, and crisp vegetables—creates interest in every bite without requiring complicated techniques or specialized equipment. This black-eyed pea and green bean salad recipe represents genuine Southern cooking at its most approachable, delivering authentic taste without fussy methods.
The flavor profile of black-eyed pea and green bean salad recipe draws inspiration from traditional Southern cuisine while offering contemporary appeal. The black-eyed peas bring an earthy, slightly sweet foundation that pairs beautifully with the bright acidity of vinegar and the aromatic notes of onion and garlic. Fresh herbs add dimension, while the vegetables provide natural sweetness and textural variety. This black-eyed pea and green bean salad recipe satisfies people seeking hearty, wholesome meals that honor culinary traditions without requiring hours of preparation.
Making black-eyed pea and green bean salad recipe reinforces why simple ingredients, when combined thoughtfully, create remarkable results. The salad works equally well as a lunch component, a dinner side, or a make-ahead contribution to community events. Many home cooks find that this black-eyed pea and green bean salad recipe becomes a seasonal staple they return to repeatedly, suggesting its enduring appeal and practical value in everyday cooking.
Black-Eyed Pea and Green Bean Salad Recipe Ingredients
This black-eyed pea and green bean salad recipe requires simple, wholesome ingredients that come together quickly and deliver maximum flavor with minimal effort.
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Fresh green beans | 1 pound | Trimmed and halved; frozen green beans work if thawed and drained |
| Canned black-eyed peas | 2 cans (15 oz each) | Drained and rinsed; or use 3 cups cooked dried black-eyed peas |
| Red bell pepper | 1 large | Diced; yellow or orange peppers add different visual appeal |
| Red onion | ½ medium | Finely diced; white onion works if you prefer milder flavor |
| Fresh tomatoes | 2 medium | Diced; cherry tomatoes halved work well for different texture |
| Fresh cilantro | ¼ cup | Chopped; parsley substitutes for milder herb presence |
| Red wine vinegar | ¼ cup | Apple cider vinegar offers similar acidity with apple notes |
| Olive oil | 3 tablespoons | Extra virgin provides richer flavor; light olive oil for neutral taste |
| Garlic cloves | 2 medium | Minced; adjust quantity based on personal garlic preference |
| Salt | 1 teaspoon | Adjust to taste; kosher salt measures differently than table salt |
| Black pepper | ½ teaspoon | Freshly ground provides superior flavor compared to pre-ground |
| Cumin | ½ teaspoon | Optional; adds warm spice complexity to black-eyed pea and green bean salad recipe |
How to Make Black-Eyed Pea and Green Bean Salad Recipe
Preparing black-eyed pea and green bean salad recipe involves straightforward cooking steps that yield restaurant-quality results from your home kitchen.
Prepare the Vegetables
- Trim the stem and tail ends from fresh green beans using a sharp knife.
- Cut the trimmed green beans in half, creating uniform 2-inch pieces.
- Rinse the red bell pepper under cool water and remove the stem, seeds, and white membrane.
- Dice the cleaned pepper into ½-inch pieces, ensuring consistent sizing.
- Peel the red onion and finely dice approximately ½ medium onion into small pieces.
- Rinse fresh tomatoes and cut them into ½-inch dice, removing excess seeds if desired.
- Mince the fresh garlic cloves very finely using a sharp knife or garlic press.
- Chop the fresh cilantro coarsely, discarding thick stems.
Cook the Green Beans
- Fill a large pot with water and bring it to a rolling boil over high heat.
- Add 1 teaspoon of salt to the boiling water to season the beans.
- Carefully add the trimmed and halved green beans to the boiling salted water.
- Cook the beans for 5 to 7 minutes until they achieve tender-crisp texture and bright green color.
- Drain the cooked green beans in a colander immediately after cooking.
- Rinse the drained beans with cool water to stop the cooking process and preserve their color.
- Allow the cooled green beans to drain completely for at least 2 minutes.
Prepare the Dressing for Your Black-Eyed Pea and Green Bean Salad Recipe
- Pour ¼ cup red wine vinegar into a small mixing bowl.
- Add 3 tablespoons of olive oil to the vinegar in the same bowl.
- Add the minced garlic cloves and stir to combine thoroughly.
- Season the dressing with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Add ½ teaspoon of cumin if desired for additional depth and warmth.
- Whisk all dressing ingredients together until fully combined and emulsified.
- Taste the dressing and adjust salt or vinegar as needed.
Combine Ingredients for Black-Eyed Pea and Green Bean Salad Recipe
- Drain two 15-ounce cans of black-eyed peas in a fine mesh strainer.
- Rinse the drained black-eyed peas thoroughly under cool running water.
- Transfer the rinsed black-eyed peas to a large mixing bowl.
- Add the cooled cooked green beans to the black-eyed peas in the bowl.
- Add the diced red bell pepper to the mixture and stir gently to combine.
- Add the finely diced red onion and mix thoroughly.
- Add the diced fresh tomatoes to the black-eyed pea and green bean salad recipe mixture.
- Pour the prepared vinaigrette over all the vegetables.
- Gently toss all ingredients together until the vegetables are evenly coated with dressing.
- Sprinkle the chopped fresh cilantro over the top and fold it into the black-eyed pea and green bean salad recipe.
- Allow the salad to rest for 15 minutes before serving.
Chef Tips for Perfect Black-Eyed Pea and Green Bean Salad Recipe
These professional techniques transform your black-eyed pea and green bean salad recipe from good to exceptional, elevating flavor and texture with thoughtful preparation.
- Cook green beans to tender-crisp texture: Remove the beans at exactly 5 to 7 minutes when they still have a slight bite and vibrant green color. Overcooking produces soft, dull-colored beans that collapse into the black-eyed pea and green bean salad recipe and diminish the textural contrast that makes this dish special.
- Rinse canned beans thoroughly: Spend 30 seconds rinsing the canned black-eyed peas under cool running water to remove sodium and the starchy canning liquid that creates cloudiness in your black-eyed pea and green bean salad recipe.
- Dress the salad while vegetables are warm: Adding the vinaigrette while the green beans retain slight warmth allows them to absorb the tangy flavor more effectively. Warm vegetables accept dressing better than cold ones, resulting in more flavorful black-eyed pea and green bean salad recipe.
- Use freshly minced garlic: Pre-minced garlic lacks the sharp, vibrant quality that makes this black-eyed pea and green bean salad recipe sing. Fresh minced garlic dissolves into the dressing, creating complex flavor depth rather than harsh chunks.
- Taste and adjust seasoning before serving: The intensity of vinegar varies by brand, so always taste your black-eyed pea and green bean salad recipe before presenting it. Add salt, vinegar, or cumin gradually, tasting between additions until the flavor achieves perfect balance.
- Allow resting time for flavor development: Waiting 15 to 30 minutes after combining ingredients allows flavors in your black-eyed pea and green bean salad recipe to meld and intensify. This resting period creates noticeably superior taste compared to serving immediately.
Common Black-Eyed Pea and Green Bean Salad Recipe Mistakes to Avoid
Understanding common pitfalls helps home cooks prevent disappointment and consistently produce excellent black-eyed pea and green bean salad recipe results.
Overcooking the green beans: Many home cooks cook green beans too long, resulting in soft, mushy texture that undermines the entire black-eyed pea and green bean salad recipe. The green beans should have a slight crunch when you bite them. Fix this by setting a timer for exactly 5 minutes, then testing a bean every minute thereafter until it reaches tender-crisp doneness.
Using starchy canned bean liquid: Leaving black-eyed peas in their cloudy canning liquid creates a murky appearance in your black-eyed pea and green bean salad recipe and adds unnecessary sodium. Always drain and rinse canned beans thoroughly under cool water for 20 to 30 seconds before adding them to the salad.
Adding tomatoes too early: If you combine tomatoes with the dressing hours before serving, they release their juice and make your black-eyed pea and green bean salad recipe watery and soggy. Add the fresh tomatoes no more than 1 hour before serving, or hold them completely if making the salad the night before, then add them fresh just before presentation.
Skipping the resting period: Combining all ingredients and serving immediately prevents flavors from melding properly. Your black-eyed pea and green bean salad recipe tastes significantly better when allowed to rest for 15 to 30 minutes, giving the vegetables time to absorb the dressing and develop cohesive flavor.
Using low-quality vinegar: Cheap vinegar with harsh acidity creates an unpleasant bite in your black-eyed pea and green bean salad recipe. Invest in quality red wine vinegar or apple cider vinegar that provides smooth acidity and complementary flavor notes.
Best Black-Eyed Pea and Green Bean Salad Recipe Variations and Substitutions
Creative variations keep black-eyed pea and green bean salad recipe interesting and accommodate different dietary preferences and ingredient availability.
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Fresh green beans | Frozen green beans (thawed) | Slightly softer texture but identical flavor and convenience for busy cooks |
| Canned black-eyed peas | Cooked dried black-eyed peas | Firmer texture and deeper flavor for black-eyed pea and green bean salad recipe, but requires advance cooking |
| Red wine vinegar | Apple cider vinegar | Slight apple sweetness replaces wine notes in black-eyed pea and green bean salad recipe |
| Cilantro | Fresh parsley | Milder herb flavor for those who dislike cilantro’s distinctive taste |
| Red bell pepper | Yellow or orange bell pepper | Sweeter flavor profile alters the balance slightly in black-eyed pea and green bean salad recipe |
| Red onion | White onion or shallots | White onion offers milder flavor; shallots add subtle sweetness to black-eyed pea and green bean salad recipe |
| Cumin | Smoked paprika | Creates smoky complexity instead of warm spice in black-eyed pea and green bean salad recipe |
| Fresh tomatoes | Cherry tomatoes | Smaller pieces provide concentrated sweetness; prettier appearance in black-eyed pea and green bean salad recipe |
These substitutions allow you to customize black-eyed pea and green bean salad recipe based on personal preferences, seasonal availability, and dietary restrictions, ensuring this versatile dish works for your specific situation.
Serving Suggestions for Black-Eyed Pea and Green Bean Salad Recipe
Black-eyed pea and green bean salad recipe shines when paired thoughtfully with complementary dishes and served at appropriate occasions that showcase its refreshing, nourishing qualities.
Serve black-eyed pea and green bean salad recipe at summer cookouts alongside grilled chicken breasts or lean turkey burgers for a light, protein-balanced meal. The fresh vegetable flavors provide the perfect contrast to smoky grilled proteins. For family dinners, present this black-eyed pea and green bean salad recipe alongside roasted salmon or baked white fish, allowing the tangy vinaigrette to complement delicate seafood flavors. At potlucks and community gatherings, this black-eyed pea and green bean salad recipe travels well, maintains its appeal during extended outdoor serving, and appeals to diverse dietary preferences including vegetarians seeking plant-based protein.
Meal-prep enthusiasts appreciate that black-eyed pea and green bean salad recipe divides easily into individual portions that provide balanced nutrition throughout the week. Serve small portions alongside whole grain bread or crackers for a satisfying lunch component. Holiday tables benefit from this black-eyed pea and green bean salad recipe as an alternative to heavy mayonnaise-based sides, offering Southern authenticity with contemporary health consciousness. Pair black-eyed pea and green bean salad recipe with cornbread, collard greens, and sweet potato dishes for a complete traditional Southern menu.
The black-eyed pea and green bean salad recipe works equally well as a light dinner when combined with crusty whole grain bread and fresh fruit for a balanced, satisfying meal. Serve it chilled directly from the refrigerator on hot summer days, or allow it to reach room temperature for optimal flavor development. Garnish the black-eyed pea and green bean salad recipe with extra fresh cilantro and a sprinkle of paprika just before serving for visual appeal and fresh herb brightness.
Storage and Reheating for Black-Eyed Pea and Green Bean Salad Recipe
Proper storage techniques preserve the quality and food safety of your black-eyed pea and green bean salad recipe while maintaining its appealing texture and vibrant flavor for multiple days.
| Method | Duration | Instructions |
|---|---|---|
| Refrigerator Storage | 3 to 4 days | Transfer the black-eyed pea and green bean salad recipe to an airtight glass or plastic container with a tight-fitting lid. Store in the coldest section of your refrigerator at 40°F or below. Stir before serving if any dressing has settled to the bottom. |
| Freezer Storage | 2 months | Freeze the black-eyed pea and green bean salad recipe in freezer-safe containers, leaving ½-inch headspace for expansion. Thaw overnight in the refrigerator before serving. Note that texture changes slightly after freezing due to ice crystal formation in vegetables. |
| Make-Ahead Preparation | 1 day | Prepare all vegetables and the dressing separately, storing each in separate airtight containers. Combine only a few hours before serving for maximum freshness and optimal texture in your black-eyed pea and green bean salad recipe. |
| Fresh Tomato Addition | Best within 1 hour | If preparing the black-eyed pea and green bean salad recipe ahead, hold the fresh tomatoes separately and add them no more than 1 hour before serving to prevent excessive liquid release that makes the salad watery. |
| Refrigerated Serving | Keeps cold for 2 hours | Serve the black-eyed pea and green bean salad recipe directly from the refrigerator during meals or outdoor events, keeping it in a covered container until presentation to maintain food safety and prevent bacterial growth. |
Black-eyed pea and green bean salad recipe actually tastes better the next day as flavors continue developing and melding together. Most home cooks find that preparing this salad the morning of an event or the evening before ensures optimal flavor and texture, making black-eyed pea and green bean salad recipe an excellent make-ahead choice for busy schedules.
Nutritional Information for Black-Eyed Pea and Green Bean Salad Recipe
Understanding the nutritional profile of black-eyed pea and green bean salad recipe helps you appreciate its contribution to balanced, health-conscious eating patterns that support overall wellness.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 |
| Protein | 6 grams |
| Total Fat | 5 grams |
| Saturated Fat | 1 gram |
| Carbohydrates | 18 grams |
| Dietary Fiber | 4 grams |
| Sugars | 3 grams |
| Sodium | 320 milligrams |
| Iron | 2.1 milligrams |
| Vitamin C | 35 milligrams |
| Potassium | 280 milligrams |
Approximate values based on 8 servings per black-eyed pea and green bean salad recipe. The black-eyed peas provide substantial plant-based protein and fiber that promote satiety and digestive health. Green beans contribute vitamin C and antioxidants while remaining low in calories, making black-eyed pea and green bean salad recipe an nutritionally-balanced choice that supports healthy weight management and sustained energy throughout the day.
Frequently Asked Questions About Black-Eyed Pea and Green Bean Salad Recipe
Can I substitute frozen green beans in black-eyed pea and green bean salad recipe?
Yes, frozen green beans work well in black-eyed pea and green bean salad recipe when thawed and drained completely. Cook frozen beans for only 4 to 5 minutes since they have been previously blanched. The texture becomes slightly softer than fresh beans, but the flavor remains nearly identical, making frozen beans a convenient option for busy home cooks preparing black-eyed pea and green bean salad recipe.
How do I know when green beans are cooked perfectly for this salad?
Green beans in black-eyed pea and green bean salad recipe are perfectly cooked when they bend slightly but still snap cleanly when you break one in half. They should appear bright green, never dull or olive-colored. The beans should have a tender bite with slight resistance, providing textural contrast to the soft black-eyed peas in your black-eyed pea and green bean salad recipe.
Why does my black-eyed pea and green bean salad recipe taste watery or bland?
Watery salad usually results from adding fresh tomatoes too early or failing to drain canned beans thoroughly. Bland salad typically indicates insufficient salt or vinegar in the dressing. Taste your black-eyed pea and green bean salad recipe and gradually add more salt, vinegar, or cumin until flavors become vibrant and well-balanced. Remember that cold temperatures mute flavors, so salad served directly from the refrigerator may taste less seasoned than the same black-eyed pea and green bean salad recipe at room temperature.
Can I make black-eyed pea and green bean salad recipe the day before?
Absolutely, black-eyed pea and green bean salad recipe actually improves when prepared ahead, as flavors meld and develop overnight. Combine all ingredients except fresh tomatoes and cilantro the evening before, then add tomatoes fresh just before serving. Store your black-eyed pea and green bean salad recipe in an airtight container in the refrigerator, stirring gently before serving.
How should I serve black-eyed pea and green bean salad recipe at potlucks?
Transport black-eyed pea and green bean salad recipe in a sealed container, keeping it chilled in a cooler with ice packs until serving time. Transfer the salad to a serving bowl at the event, using a serving spoon to portion individual servings onto plates. The salad stays fresh and appealing when covered with plastic wrap or foil when not actively being served, protecting black-eyed pea and green bean salad recipe from dust and debris at outdoor events.
How long does black-eyed pea and green bean salad recipe keep in the refrigerator?
Properly stored black-eyed pea and green bean salad recipe keeps for 3 to 4 days in an airtight container at 40°F or below. The salad maintains its best quality for the first 2 days, with slight texture degradation occurring by day 3 as vegetables continue absorbing liquid. Always smell and inspect your black-eyed pea and green bean salad recipe before eating leftover portions to ensure food safety and freshness.
Can I freeze black-eyed pea and green bean salad recipe?
Black-eyed pea and green bean salad recipe can be frozen for up to 2 months in freezer-safe containers, though texture changes noticeably after thawing due to ice crystal formation in vegetables. The beans become slightly mushy compared to fresh salad. Thaw frozen salad overnight in the refrigerator before serving, and note that the appearance and texture will differ from freshly prepared black-eyed pea and green bean salad recipe.
What herbs work best in black-eyed pea and green bean salad recipe?
Fresh cilantro provides the authentic Southwestern flair for black-eyed pea and green bean salad recipe, but fresh parsley, dill, or basil offer pleasant alternatives. Cilantro adds distinctive aromatic quality that makes this black-eyed pea and green bean salad recipe memorable, while parsley provides milder green flavor for those who find cilantro too strong. Add fresh herbs just before serving or storing to maintain their bright color and vibrant flavor in your black-eyed pea and green bean salad recipe.
How do I adjust the seasoning of black-eyed pea and green bean salad recipe?
Taste your black-eyed pea and green bean salad recipe and add salt, vinegar, or cumin one small pinch or dash at a time, stirring gently between additions. Allow time for the new seasoning to incorporate fully before tasting again. Remember that cold salads taste less seasoned than warm dishes, so slightly over-season your chilled black-eyed pea and green bean salad recipe, then taste it at serving temperature to verify balance.
Can beginner cooks successfully prepare black-eyed pea and green bean salad recipe?
Absolutely, black-eyed pea and green bean salad recipe ranks among the easiest salads for beginners because it requires only basic knife skills and simple cooking techniques. Follow the recipe steps in order, measure ingredients carefully, and taste frequently to learn how flavors develop in black-eyed pea and green bean salad recipe. The straightforward process builds foundational cooking confidence while producing impressively delicious results that create confidence for attempting more complex recipes.
Conclusion
Black-eyed pea and green bean salad recipe delivers Southern authenticity with contemporary appeal, combining nutritional value with irresistible flavor and refreshing texture. This reliable, foolproof dish works equally well for weeknight family dinners, summer gatherings, and holiday tables, proving its enduring worth in home cooking. The black-eyed pea and green bean salad recipe improves with make-ahead preparation, making it ideal for busy cooks seeking stress-free menu planning. Home cooks consistently return to black-eyed pea and green bean salad recipe because it represents genuine, wholesome cooking that honors culinary traditions while accommodating modern lifestyles. Once you prepare this tangy, vibrant salad with its perfect combination of tender black-eyed peas, crisp green beans, and fresh vegetables tied together with bright vinaigrette, you will understand why this black-eyed pea and green bean salad recipe has earned its place as a cherished staple worthy of regular preparation and enthusiastic sharing with loved ones.
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Expert Resources and Food Safety
Learn more about proper food storage guidelines from the USDA and nutrition information from registered dietitian sources.
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Black-Eyed Pea and Green Bean Salad 2026
Black-eyed pea and green bean salad recipe is a vibrant, protein-packed dish that combines the earthy sweetness of black-eyed peas with the crisp texture of fresh green beans. This classic Southern salad delivers a refreshing balance of flavors through a tangy vinaigrette and aromatic vegetables.
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
- 1 pound Fresh green beans, trimmed and halved
- 2 cans (15 oz each) Canned black-eyed peas, drained and rinsed
- 1 large Red bell pepper, diced
- ½ medium Red onion, finely diced
- 2 medium Fresh tomatoes, diced
- ¼ cup Fresh cilantro, chopped
- ¼ cup Red wine vinegar
- 3 tablespoons Olive oil
- 2 medium Garlic cloves, minced
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Cumin (optional)
Instructions
- Trim the stem and tail ends from fresh green beans using a sharp knife and cut into uniform 2-inch pieces.
- Rinse the red bell pepper under cool water, remove the stem, seeds, and white membrane, and dice into ½-inch pieces.
- Peel the red onion and finely dice approximately ½ medium onion into small pieces.
- Rinse fresh tomatoes and cut them into ½-inch dice, removing excess seeds if desired.
- Mince the fresh garlic cloves very finely using a sharp knife or garlic press, and chop the fresh cilantro coarsely.
- Fill a large pot with water and bring it to a rolling boil over high heat, adding 1 teaspoon of salt to season.
- Carefully add the trimmed and halved green beans to the boiling salted water and cook for 5 to 7 minutes until they achieve tender-crisp texture and bright green color.
- Drain the cooked green beans in a colander immediately, rinse with cool water to stop the cooking process, and allow to drain completely for at least 2 minutes.
- Prepare the dressing by pouring ¼ cup red wine vinegar and 3 tablespoons of olive oil into a small mixing bowl, then adding the minced garlic, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of cumin, whisking until fully combined.
- Drain and rinse two 15-ounce cans of black-eyed peas in a fine mesh strainer under cool running water, then transfer them to a large mixing bowl.
- Add the cooled cooked green beans, diced red bell pepper, finely diced red onion, and diced fresh tomatoes to the large mixing bowl and stir gently to combine.
- Pour the prepared vinaigrette over all the vegetables and gently toss all ingredients together until evenly coated.
- Sprinkle the chopped fresh cilantro over the top, fold it into the salad, and allow it to rest for 15 minutes before serving.
Notes
Cook green beans to tender-crisp texture (5 to 7 minutes) to maintain a slight bite and prevent soft, dull beans. Spend 30 seconds rinsing the canned black-eyed peas under cool running water to remove sodium and starchy canning liquid. Dress the salad while the green beans retain slight warmth so they absorb flavor more effectively. Use freshly minced garlic for a vibrant quality rather than pre-minced versions. Taste and adjust seasoning before serving. Allow a resting period of 15 to 30 minutes for optimal flavor development.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Southern American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3 grams
- Sodium: 320 milligrams
- Fat: 5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 0 milligrams
