Southwestern Black-Eyed Pea Salad
- 1/2 medium green bell pepper, diced
- 1 small white onion, diced
- 3 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh jalapeno, seeds and ribs discarded
- 1 tablespoon canola or corn oil
- 1 tablespoon water
- 1 medium garlic clove, minced
- 1/4 teaspoon pepper
- 3 15.5-ounce cans no-salt-added blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked
- In a medium bowl, stir together all the ingredients except the peas.
- Stir in the peas.
- Cover and refrigerate for 2 to 24 hours before serving.
- Hot chile peppers, such as jalapeno, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes.
- Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers.
- Most of the spicy heat in a chile pepper, such as the jalapeno in this salad, is found in the seeds and ribs (membranes).
- Leave them in for maximum heat, or discard them if you prefer a milder flavor.
- (Per serving)
- Calories: 131
- Total fat: 1.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 22g
- Fiber: 5g
- Sugars: 5g
- Protein: 7g
- Calcium: 43mg
- Potassium: 327mg
- 1 1/2 starch
- 1/2 very lean meat
green bell pepper, white onion, red wine vinegar, fresh jalapeno, corn oil, water, garlic, pepper, salt
Taken from www.epicurious.com/recipes/food/views/southwestern-black-eyed-pea-salad-391926 (may not work)