Ingredients
- 2 15 oz no or low sodium black-eye peas, rinsed
- 1 cup diced red bell pepper
- 2 Tbsp diced jalapeno, seeds removed (optional)
- 1 cup diced cucumber
- 2 Tbsp chopped cilantro
For the vinaigrette:
2 Tbsp apple cider vinegar
Juice of one lime
1 tsp Dijon mustard
1 tsp honey
¼ cup olive oil
Half of a small shallot, finely diced (optional)
½ tsp ground cumin
½ tsp cayenne pepper
Salt & pepper
1. To make the vinaigrette, in a small bowl combine and whisk the vinegar, lime juice, mustard, and honey. Drizzle in the olive oil gradually, whisking to combine. Add in the shallot (if using), cumin, cayenne, and salt and pepper to taste, whisking to combine.
2. In a medium to large bowl, combine the black-eyed peas, peppers, cucumber, and cilantro (if using).
3. Add the vinaigrette to the black-eyed pea mixture, stirring to combine. Refrigerate to chill before serving.
Per serving: Calories: 176; Total Fat: 9 g; Saturated Fat: 1 g; Total Carbohydrate: 26 g; Total Sugars: 5 g (Added, 0 g); Dietary Fiber: 3 g; Protein: 4 g; Sodium: 44 mg; Potassium: 376 mg; Calcium: 45 mg; Vitamin D: 0 mcg; Iron: 1 mg.
(Tbsp=tablespoon(s); tsp=teaspoon; oz=ounces; g=grams; mg=milligrams; mcg = micrograms.)
Recipe and image courtesy of Oldways, www.oldwayspt.org