Mary Etta Mooachian, Ph.D., R.D., C.C.P., C.F.C.S.
Texans may serve this inland "caviar" for good luck at the New Year, but in Georgia it's a treat all year over fresh greens.
Hands-on time: 15 minutes
2 15-oz. cans Black-eyed peas, drained and rinsed
1 1/2 Cups Low-fat vinaigrette dressing
1 7-oz. Jar roasted red pepper, diced
1 small Onion, diced (about 3/4 cup)
3/4 Cup Diced jalapenos, seeds and ribs removed
1/2 Cup Black olives, sliced
1/2 Cup Sliced mushrooms
1 Clove Garlic, minced
3/4 to 1/2 Teaspoon Black pepper
2 10-oz. bags Mixed or Mesclun greens
Mix all ingredients except greens. Serve over greens.
Nutrition Per Serving
Serving size 1/3 cup bean mixture over 1 cup greens
Calories 220 kcal
Fat 15 g
Saturated Fat 2 g
Cholesterol 0 mg
Sodium 520 mg
Carbohydrates 14 g
Dietary Fiber 5 g
Protein 5 g
To use dried peas, soak 1/2 pound dried black-eyed peas in 1 quart water overnight. Drain and combine in a large saucepan with 1 quart chicken or vegetable broth. Bring to a boil; reduce heat, cover, and simmer 30 to 40 minutes or until tender.
Always wear protective gloves when handling jalapenos or other hot peppers. Wash the cutting surface well after use or use a disposable cutting surface