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Southwestern Black-Eyed Pea Salad

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

Ingredients

Serves 10; 1/2 cup per serving

1/2 medium green bell pepper, diced
1 small white onion, diced
3 tablespoons red wine vinegar
2 tablespoons finely chopped fresh jalapeño, seeds and ribs discarded
1 tablespoon canola or corn oil
1 tablespoon water
1 medium garlic clove, minced
1/4 teaspoon pepper
3 15.5-ounce cans no-salt-added blackeyed peas, rinsed and drained, or 3 10-ounce packages frozen black-eyed peas, cooked

  1. Step 1

    In a medium bowl, stir together all the ingredients except the peas. Stir in the peas. Cover and refrigerate for 2 to 24 hours before serving.

  2. Cook’s Tip on Hot Chile Peppers

    Step 2

    Hot chile peppers, such as jalapeño, Anaheim, serrano, and poblano, contain oils that can burn your skin, lips, and eyes. Wear plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers. Most of the spicy heat in a chile pepper, such as the jalapeño in this salad, is found in the seeds and ribs (membranes). Leave them in for maximum heat, or discard them if you prefer a milder flavor.

  3. Nutrition Information

    Step 3

    (Per serving)

    Step 4

    Calories: 131

    Step 5

    Total fat: 1.5g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.5g

    Step 9

    Monounsaturated: 1.0g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 1mg

    Step 12

    Carbohydrates: 22g

    Step 13

    Fiber: 5g

    Step 14

    Sugars: 5g

    Step 15

    Protein: 7g

    Step 16

    Calcium: 43mg

    Step 17

    Potassium: 327mg

  4. Dietary Exchanges

    Step 18

    1 1/2 starch

    Step 19

    1/2 very lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
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