Black-Eyed Pea Salad

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Sides and Salads. "Organic tomatoes bring the best flavor to this vegetarian dish. I pick them straight from my garden, but you can substitute canned diced tomatoes." —Judy Holder, Elk City, Okla.

Yield: 6 servings (serving size: about 3/4 cup salad and 1 ounce chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 10.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 2g
  • Protein: 5.5g
  • Carbohydrate: 30.6g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 573mg
  • Calcium: 12mg

Ingredients

  • 1/2 teaspoon fine sea salt
  • 1 garlic clove, minced
  • 1/4 cup rice wine vinegar
  • 2 tablespoons roasted garlic extra-virgin olive oil (such as Consorzio)
  • 1 teaspoon ground cumin
  • 3 cups chopped peeled tomato (about 2 large)
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 1 (15-ounce) can black-eyed peas, rinsed and drained
  • 1 jalapeño pepper, seeded and minced
  • 1 (6-ounce) bag baked pita chips (such as Stacy's)

Preparation

  1. 1. Combine salt and garlic in a medium bowl; mash with a fork until a paste consistency. Add vinegar, oil, and cumin, stirring with a whisk. Add tomato and next 4 ingredients (through pepper); toss well. Serve with pita chips.
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