Black-Eyed Pea Salad

Oxmoor House
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.

Yield:

7 servings (serving size: 3/4 cup salad)

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 1 Hours

Nutritional 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

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

Preparation

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

Note:

Ana Kelly,

Oxmoor House Healthy Eating Collection

October 2006