Meatless Southwestern Salad
By á-3974
Rate this recipe
4.6/5
(5 Votes)
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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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