SOUTHWESTERN BLACK-EYED PEA SALAD

Southwestern Black-Eyed Pea Salad image

Yield Serves 10; 1/2 cup per serving

Number Of Ingredients 9

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1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
2 tablespoons finely chopped fresh jalapeño, seeds and ribs discarded
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 blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

Steps:

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.
Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.
(Per serving)
Calories: 131
Total fat: 1.5g
Saturated: 0.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 22g
Fiber: 5g
Sugars: 5g
Protein: 7g
Calcium: 43mg
Potassium: 327mg
1 1/2 starch
1/2 very lean meat