Southwestern Black-Eyed Pea Salad

  • Serves: Serves 10; 1/2 cup per serving


Description

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too. Even people who “don’t like” black-eyed peas like them prepared this way.

Ingredients

2 tablespoons finely chopped fresh jalapeño, stem, ribs, and seeds discarded (wear plastic gloves while handling)
1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
1 tablespoon canola or corn oil
1 tablespoon water
1 medium garlic clove, minced
1/4 teaspoon pepper
3 15.5-ounce cans no-salt-added black-eyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

Cooking Instructions

In a medium bowl, stir together all the ingredients except the peas.

Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.

Cook’s Tip: For more flavor, look for canned no-salt-added “fresh” black-eyed peas rather than canned “dried” peas.


Nutritional Analysis
Per serving
Calories Per Serving
131
Total Fat
1.5 g
Saturated Fat
0.0
Trans Fat
0.0
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
1.0 g
Cholesterol
0
Sodium
1 g
Carbohydrates
22 g
Fiber
5 g
Sugar
5 g
Protein
7 g
Calcium
42 mg
Potassium
325 mg

Dietary Exchanges


1 1/2 starch, 1/2 very lean meat



This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.