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Black-Eyed Pea Salad

Oxmoor House
Prep time 15 mins
Other time 1 hr
Yield 7 servings (serving size: 3/4 cup salad)
This salad serves double duty as a fresh side dish alongside grilled chicken or pork tenderloin and as a salsalike appetizer when paired with tortilla chips.

Ingredients

  • 1 (15.8-ounce) can black-eyed peas, rinsed and drained
  • 1 (11-ounce) can shoepeg white corn, drained
  • 1 cup chopped seeded cucumber (1 small)
  • 1 cup finely chopped celery (3 stalks)
  • 1/2 cup finely chopped red onion (1/2 medium)
  • 1/2 cup finely chopped fresh cilantro
  • 1 (10-ounce) can diced tomatoes and green chiles (such as Rotel), drained
  • 3/4 cup roasted red pepper Italian dressing with Parmesan (such as Kraft)
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 116
  • caloriesfromfat 16 %
  • fat 2.1 g
  • satfat 0.0 g
  • protein 3.1 g
  • carbohydrate 20.7 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 575 mg
  • calcium 23 mg

How to Make It

  1. Combine all ingredients in a large bowl; cover and chill at least 1 hour. Serve with a slotted spoon.

Oxmoor House Healthy Eating Collection