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Meatless Southwestern Salad

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Rate this recipe 4.6/5 (5 Votes)
Meatless Southwestern Salad 1 Picture

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

Details

Preparation

Step 1

• 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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