Marinated black-eyed pea salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Cloves garlic, crushed | |
| 1 | cup | Halved cherry tomatoes |
| ⅓ | cup | Sliced green onions |
| Spinach leaves, (optional) | ||
Directions
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.