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Vibrant Black-Eyed Pea Salad

TOTAL TIME: Prep: 25 min. + chilling YIELD: 10 servings.
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina

Ingredients

  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 2 cups grape tomatoes, halved
  • 1 each small green, yellow and red peppers, finely chopped
  • 1 small red onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh basil
  • DRESSING:
  • 1/4 cup red wine vinegar or balsamic vinegar
  • 1 tablespoon stone-ground mustard
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup olive oil

Directions

  • 1. In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil.
  • 2. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts

3/4 cup: 130 calories, 6g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 fat.

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