Nutritious, inexpensive black-eyed peas have been a Southern kitchen staple for three centuries, but too often were cooked with loads of pork fat. This salad is typical of Draper's recipe makeover approach: She heightens the seasoning profile and uses little added fat.
3/4 cup water
1 garlic clove, minced
Dash of black pepper
4 cups fresh or frozen black-eyed peas
1 cup (1-inch) julienne-cut yellow bell pepper
1 cup chopped tomato
1/2 cup bottled reduced-calorie Italian dressing
1/3 cup chopped fresh parsley
1/4 cup chopped red onion
1/4 teaspoon salt
6 cups mixed salad greens
How to Make It
Combine water, garlic, and black pepper in a large saucepan; bring to a boil. Add peas; cover and cook over medium-low heat 30 minutes or until tender. Drain.
Combine peas, bell pepper, and next 5 ingredients (bell pepper through salt) in a large bowl; toss gently to combine. Cover and chill 3 hours to overnight. Serve over salad greens.