NEW YEAR'S DAY BLACK-EYED PEA SALAD
2 tbs chopped fresh cilantro
3 tbs red wine vinegar
2 tbs hot sauce
2 tbs vegetable oil
1 garlic clove, minced
1/2 tsp salt
2 cans black-eyed peas packed from fresh shelled, rinsed and
(15.8 oz) drained
1 1/3 c diced red onions
1 c seeded diced tomato
1 c diced green bell pepper
curley leaf lettuce leaves (optional)
Combine first 6 ingredients in a large bowl; stir well with a whisk.
Add black-eyed peas and next 3 ingredients; toss gently to coat.
Cover and chill at least 2 hours. Serve on a lettuce-lined platter, if
desired.
Serving = 1 cup
Points = 4
Servings = 6
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