Black-Eyed Pea Salad

Black-eyed peas, which actually are beans, make this classic Southern salad a vegetarian main dish.

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  • 2 cups cooked black-eyed peas or one 15-ounce can black-eyed peas, rinsed and drained
  • 1 1/2 cups chopped, peeled tomatoes (about 2 tomatoes)
  • 1 cup cooked corn
  • 1/4 cup thinly sliced green onion
  • 1 medium jalapeno pepper, seeded and finely chopped
  • 1/3 cup salad oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1 tablespoon Dijon-style mustard
  • 1/4 teaspoon pepper
  • Collard greens (optional)
In a large mixing bowl stir together black-eyed peas, tomatoes, corn, green onion, and jalapeno pepper. Cover and chill for at least 4 hours or up to 24 hours.
For dressing, in a screw-top jar combine salad oil, red wine vinegar, lemon juice, thyme, mustard, and pepper. Cover and shake well. Chill dressing for 4 to 24 hours.
Just before serving, shake dressing well; pour dressing over the vegetable mixture. Toss gently to coat. If desired, garnish with collard greens. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 236, Fat, total (g) 13, chol. (mg) 0, sat. fat (g) 2, carb. (g) 24, pro. (g) 7, sodium (mg) 368, Percent Daily Values are based on a 2,000 calorie diet
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