Black-Eyed Pea Salad with Avocado and Jalapeno

Name: Black-Eyed Pea Salad with Avocado and Jalapeno
Prep time: 10 min
Total time: 10 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1 large tomato, diced; 1 medium ripe avocado, peeled and diced; 1/3 cup chopped green pepper; 2 green onions, chopped; 1 tablespoon minced fresh cilantro; 1 jalapeno pepper, seeded and chopped; 1/3 cup Italian salad dressing

TOTAL TIME: Prep/Total Time: 10 min. YIELD: 4 servings.

“I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!” A fun alternative to pasta or potato salad. —Nancy Cariker, Bakersfield, California

Ingredients

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 large tomato, diced
1 medium ripe avocado, peeled and diced
1/3 cup chopped green pepper
2 green onions, chopped
1 tablespoon minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1/3 cup Italian salad dressing

Directions

1. In a large serving bowl, combine all the ingredients; toss to coat. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 237 calories, 14g fat (2g saturated fat), 0 cholesterol, 562mg sodium, 22g carbohydrate (4g sugars, 7g fiber), 7g protein.

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