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.

Makes 6 to 8 servings

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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