Southwestern Black-Eyed Pea Salad

Name: Southwestern Black-Eyed Pea Salad
Yield: Serves 10; 1/2 cup per serving
Ingredients: 1/2 medium green bell pepper, diced; 1 small white onion, diced; 3 tablespoons red wine vinegar; 2 tablespoons finely chopped fresh jalapeño, 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

January 26, 2012

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Recipe information

Yield
Serves 10; 1/2 cup per serving

Ingredients

1/2 medium green bell pepper, diced

1 small white onion, diced

3 tablespoons red wine vinegar

2 tablespoons finely chopped fresh jalapeño, 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

Preparation

Step 1
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.
Cook’s Tip on Hot Chile Peppers
Step 2
Hot chile peppers, such as jalapeño, 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 jalapeño 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.
Nutrition Information
Step 3
(Per serving)
Step 4
Calories: 131
Step 5
Total fat: 1.5g
Step 6
Saturated: 0.0g
Step 7
Trans: 0.0g
Step 8
Polyunsaturated: 0.5g
Step 9
Monounsaturated: 1.0g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 1mg
Step 12
Carbohydrates: 22g
Step 13
Fiber: 5g
Step 14
Sugars: 5g
Step 15
Protein: 7g
Step 16
Calcium: 43mg
Step 17
Potassium: 327mg
Dietary Exchanges
Step 18
1 1/2 starch
Step 19
1/2 very lean meat

American Heart Association Low-Salt Cookbook, 4th Edition

TagsSalad Tex-Mex American Black-Eyed Pea Bean and Legume Vegetable Jalapeño Chile Side Dinner Vegan Vegetarian Nut Free Gluten Free Make Ahead Easy No-Cook New Years Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Cook’s Tip on Hot Chile Peppers

Step 2

Nutrition Information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Step 14

Step 15

Step 16

Step 17

Dietary Exchanges

Step 18

Step 19

Recipe notes