2003 Texas Caviar

By boandozzy

One serving (1/2 cup dip with 8 chips) equals 148 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 661 mg sodium, 30 g carbohydrate, 5 g fiber, 5 g protein.

Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Texas Caviar in Light & Tasty April/May 2002, p17

Ingredients

• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 3/4 cup chopped sweet red pepper
• 3/4 cup chopped green pepper
• 1 medium onion, chopped
• 3 green onions, chopped
• 1/4 cup minced fresh parsley
• 1 jar (2 ounces) diced pimientos, drained
• 1 garlic clove, minced
• 1 bottle (8 ounces) fat-free Italian salad dressing
• Tortilla chips

Preparation

Step 1

In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips. Yield: 4 cups.