Southwestern Black-Eyed Pea Salad
If you can't find frozen black-eyed peas, use canned ones, but be sure
to rinse them well to remove excess sodium.
2 cups frozen loose-pack black-eyed peas
1 cup frozen whole kernel corn
2 medium tomatoes, seeded and chopped (1 cup)
3/4 cup chopped green pepper
2/3 cup nonfat Italian salad dressing
2 tbsp snipped parsley
1 jalapeno pepper, finely chopped
1 tsp ground cumin
Lettuce leaves (optional)
In a medium saucepan cook black eyed peas in boiling water for 12 minutes.
Add corn. Cook about 5 minutes more or till vegetables are tender. Drain.
In a medium 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 desired.
POINTS: 3 (2)
PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat,
385 mg Sodium, 23 g Total Carbohydrate,
5 g Dietary Fiber, 6 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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