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Black-Eyed Pea Salad

Yield Makes 6 servings
Notes: Up to 4 hours ahead, prepare vegetables and dressing, then cover and chill separately.

Ingredients

  • 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
  • Salt
  • Red-leaf lettuce leaves, rinsed and crisped

Nutrition Information

  • calories 107
  • caloriesfromfat 7.6 %
  • protein 5.5 g
  • fat 0.9 g
  • satfat 0.1 g
  • carbohydrate 22 g
  • fiber 1.6 g
  • sodium 230 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse, core, and cut tomato into 1/2-inch cubes.

  2. Peel, seed, and cut cucumber into 1/2-inch cubes.

  3. Stem, seed, and cut bell pepper into 1/2-inch squares.

  4. Drain peas, then rinse and drain again and put into a large bowl. Add tomato, cucumber, bell pepper, onions, and dill.

  5. Mix orange juice, wine vinegar, cumin, ground pepper, and garlic; add dressing to bowl.

  6. Mix dressing with vegetables. Add salt to taste.

  7. Line a platter with lettuce and spoon salad onto it.