As this 15th anniversary of National Soul Food Month wraps up, here is one of my favorite salads putting black-eyed peas in the limelight. I developed this recipe for Cooking Light magazine—it makes a flavor-filled addition to summer menus. You can serve it as a side or main-dish salad. It looks good, tastes good and is good for you!
Fresh Salad Greens With Black-Eyed Pea Salsa
3/4-cup cold water
1 glove garlic, minced
Dash of pepper
1 20 oz. pkg. frozen black-eyed peas
1/2 cup bottled reduced-calorie Italian salad dressing
1 yellow bell pepper, cut into 1-inch long strips (1 cup)
1 medium tomato, chopped (1 cup)
1/3 cup chopped fresh parsley
1/4 cup chopped red onion
6 cups torn assorted salad greens
In 2-quart saucepan, combine water, garlic, and pepper; bring mixture to boil. Add black-eyed peas; reduce heat. Cover, cook over medium heat 15 to 20 minutes or until peas are tender. Drain.
In large mixing bowl, combine peas, Italian dressing, pepper strips, tomato, parsley, and onion. Toss lightly to blend. Chill several hours or overnight. To serve, arrange salad greens on serving platter; spoon vegetable mixture over salad greens. Approx. 6 to 8 servings
NOTE: You can serve boost nutrition even more by serving over prepared brown-rice.