Recipes, memories and random thoughts from my kitchen
Thursday, June 07, 2007
Black-Eyed Pea Salad
Here, for Joan and anyone else who might be interested, is the salad I made for last night's picnic by the river. It's very good. I adapted this recipe from the Low-Fat Living Cookbook, by Leslie L. Cooper.
BLACK-EYED PEA SALAD
2 16-ounce cans black-eyed peas, rinsed and drained 1/2 sweet red pepper. chopped 1 carrot, shredded 1 4-ounce can chopped green chilies 1/4 cup chopped fresh parsley* 2 Tblsp. chopped fresh basil or cilantro** 1/4 cup lime juice 2 Tbslp. olive oil 1 or 2 tsp. dried minced onion*** 1/2 tsp. minced garlic 1/4 tsp. cumin Salt & pepper to taste
In a large bowl, combine the black-eyed peas, rep pepper, carrot, chili peppers, and basil or cilantro. Toss to mix.
In a jar, place the lime juice, olive oil, minced onion, garlic, and cumin. Cover jar; shake vigorously. Pour dressing over salad and toss again to mix. Add salt & pepper to taste.
Yield: 6 servings
* I didn’t have this so left it out. It would probably be great, though.
** Didn’t have fresh herbs so substituted 2 tsp. dried basil.
*** Recipe calls for 1 red onion, sliced, to be tossed with the other veggies. I don’t care for raw onion in salads, so chose to do it this way.
This is a tasty salad with a definite Southwestern edge to the flavor from the chiles, cumin and lime juice. And, an added advantage -- it has over 7 grams of fiber per serving!
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.