Southwestern Black-Eyed Pea Salad
Source of Recipe
me
Recipe Introduction
6 to 8 servings
1.5 points each
List of Ingredients
2 c frozen loose-pack black-eyed peas
1 c frozen whole corn
2 med tomatoes, seeded and chopped (1 c)
3/4 c chopped green pepper
2/3 c nonfat italian salad dressing
2 TBS snipped parsley
1 jalapeno pepper, finely chopped
1 tsp ground cumin
lettuce leaves (opt)Recipe
In a med saucepan cook black-eyed peas in boiling water for 12 mins. Add corn. Cook about 5 mins more or till vegetables are tender. Drain. In a med bowl combine drained black-eyed peas and corn, tomatoes, green pepper, italian dressing, parsley, jalapeno pepper, and cumin. Mix well. Cover and chill for 4 to 24 hours. Serve on lettuce-lined plates, if disired.
*If you can't find frozen black-eyed peas, use canned ones, but be sure to rinse them well to remove excess sodium.
cal 117, fat 1g, chol 0g, sodium 385mg, carbs 23g, fiber 5g, protein 6g
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