Marinated black-eyed pea salad

Yield: 8 Servings

Measure Ingredient
\N \N Vegetable cooking spray
1 cup Chopped onion
3 cups Shelled black-eyed peas, (1 pound unshelled)
2¼ cup Water
¼ cup Chopped cooked ham
¼ teaspoon Pepper
10½ ounce Low-salt chicken broth, (1 can)
2 tablespoons White wine vinegar
1 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Honey
½ teaspoon Salt
½ teaspoon Dried dillweed
½ teaspoon Dried thyme
¼ teaspoon Pepper
2 \N Cloves garlic, crushed
1 cup Halved cherry tomatoes
⅓ cup Sliced green onions
\N \N Spinach leaves, (optional)

Coat a large saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Stir in peas and next 4 ingredients (peas through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until peas are tender, stirring occasionally. Drain and set aside.

Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well with a wire whisk. Add pea mixture, tomatoes, and green onions, and toss gently; cover and marinate in refrigerator 8 hours. Yield: 8 servings (serving size: 1 cup).

Per serving: 255 Calories; 3g Fat (10% calories from fat); 18g Protein; 42g Carbohydrate; 2mg Cholesterol; 284mg Sodium Serving Ideas : Spoon into a spinach-lined bowl, if desired.

Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.

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