Black-Eyed Pea Salad
Makes 6 servings
Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately.
1 firm-ripe tomato (1/2 lb.)
1 cucumber (1/2 lb.)
1 red or yellow bell pepper (1/2 lb.)
1 can (15 oz.) black-eyed peas
1 cup thinly sliced green onions (including tops)
1 cup lightly packed chopped fresh dill
2/3 cup orange juice
1/3 cup wine vinegar
1 teaspoon ground cumin
1/4 teaspoon fresh-ground pepper
1 teaspoon minced garlic
Red-leaf lettuce leaves, rinsed and crisped
Rinse, core, and cut tomato into 1/2-inch cubes.
Peel, seed, and cut cucumber into 1/2-inch cubes.
Stem, seed, and cut bell pepper into 1/2-inch squares.
Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.
Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.
Mix dressing with vegetables. Add salt to taste.
Line a platter with lettuce and spoon salad onto it.
- Amount Per Serving
- Calories 107Calories from Fat 7.6
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 230mg10%
- Total Carbohydrate 22g8%
- Dietary Fiber 1.6g7%
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.