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Black-Eyed Pea Salad
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 celery rib, chopped
1 tablespoon finely chopped onion
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1 tablespoon reduced-fat mayonnaise
1/4 teaspoon salt
Dash cayenne pepper
1 medium tomato, seeded and diced
In a large bowl, combine the peas, celery and onion. In a small bowl, whisk the
oil, vinegar, mayonnaise, salt and cayenne. Stir into vegetable mixture. Cover
and chill until serving. Stir in tomato just before serving.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |