It’s National Soul Food Month—Add Black-Eyed Pea Salad to Menu

It’s National Soul Food Month and folks must look toward eating and being healthier. There is greater awareness of the many health challenges faced by African Americans—diabetes, heart disease, high blood pressure and obesity.  We need to increase consumption of many traditional soul foods. The foods are not unhealthy, it’s how we adorn the food by adding too much salt, sugar or fat that gives these foods a bad rap. At one time folks needed the fat, contributing calories that generated energy for a heavy workload. In the 21^st century most of us don’t need all those daily calories.

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 Salad

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  boost nutrition even more by serving over prepared brown-rice.