Field Greens with Mississippi Caviar

By dashy_65

Charla Draper, Cooking Light

MAY 2004

Ingredients

• 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

Preparation

Step 1

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.

197 cal, 3g fat, 11.2g protein, 33.5g carb, 9.3g fiber, 281mg sodium