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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
Details
Servings 6
Adapted from myrecipes.com
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
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