Black-Eyed Pea Salad Bowl

Let this good-luck legume bring variety and nutrition to your table.

Black-Eyed Pea Salad Bowl

BettyCrockerRecipe by BettyCrocker

Rated 4.5 Stars
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25 minutes

25 minutes

8 servings (1 1/3 cups each)

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Nutrition Info

  • 1 Serving
  • 260
  • 12g
    (Saturated Fat 6g, Trans Fat 0g)
  • 25mg
  • 560mg
  • 23g
    (Dietary Fiber 5g, Sugars 3g)
  • 14g
  • Percent Daily Value*
  • 15%
  • 60%
  • 25%
  • 15%
  • Exchanges
  • 1 1/2
  • 1 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    Cheddar cheese can be substituted for the Monterey Jack. Or, if an additional guest is coming, add 8 oz Cheddar cheese cubes to extend the salad.

  • Tip

    The crunch of iceberg lettuce is good in this salad but Bibb, romaine or a blend of greens will work.

Ingredients

  • 2  cans (15 or 15 1/2 oz each) black-eyed peas, drained, rinsed
  • 8  oz Monterey Jack cheese, cubed
  • 1  medium yellow bell pepper, cut into 1-inch-long julienne strips
  • 1  medium tomato, coarsely chopped
  • 1/3  cup chopped fresh parsley
  • 1/4  cup chopped red onion
  • 1/2  cup reduced-calorie Italian dressing
  • 5  cups torn lettuce

Directions

  1. 1In medium bowl, gently mix all ingredients except lettuce. Refrigerate until serving time.
  2. 2Just before serving in large bowl, place lettuce; spoon salad over lettuce. Stir just to combine.

Categories: Course, Salads

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