Meatless Southwestern Salad

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups loose-pack, frozen black-

  • eyed peas

  • 1

    cup frozen whole kernel corn

  • 2

    medium tomatoes, seeded and

  • chopped

  • 1

    cup cold cooked rice

  • 3/4

    cup fat-free Italian salad

  • dressing

  • 1/4

    cup chopped green sweet pepper

  • 1

    green onion, sliced

  • (2 tablespoons)

  • tablespoon snipped cilantro or

  • parsley

  • jalapeno pepper, seeded and

  • finely chopped

  • (1 tablespoon)

  • 1

    teaspoon ground cumin

  • 1/4

    teaspoon salt

  • 2

    large yellow, red, or green

  • sweet peppers

  • Lettuce leaves

Directions

• Cook black-eyed peas in boiling water for 15 minutes. Add corn; cook 5 minutes more or till tender. Drain. Combine peas, corn, tomato, rice, salad dressing, chopped sweet pepper, green onion, cilantro or parsley, jalapeno pepper, cumin, and salt; mix well. Cover and chill for 4 to 24 hours. • Halve peppers; discard seeds and membranes. Cook peppers in large amount of boiling water for 3 to 5 minutes or till crisp-tender. Drain. Cover and chill. Spoon salad into pepper halves on lettuce-lined plates. Nutrition facts per serving: 235 cal., 1 g total fat (0 g sat.fat), 0 mg cholesterol, 779 mg sodium, 47 g carbo., 8 g dietary fiber, 10 g pro. Daily Value: 35% vit. A; 162% vit. C, 24% iron.

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