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

Nutritional Information

Calories 228
Fat 10.1 g
Satfat 1.2 g
Monofat 6.4 g
Polyfat 2 g
Protein 5.5 g
Carbohydrate 30.6 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 573 mg
Calcium 12 mg

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. 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.

Note:

Judy Holder, Elk City, Okla.,

April 2009