Post by marlaoh on Jul 31, 2003 8:13:51 GMT -6
Lowfat Black-eyed Pea and Vegetable Salad
Makes:
6 cups
Ingredients:
2 1/2 cups black-eyed peas
1 cup corn kernels
1 cup carrots, diced
1 cup celery, diced
1 cup green pepper, diced
1 1/2 tablespoons red onion, chopped
1/2 cup cilantro, chopped
1/4 cup seasoned rice vinegar
Directions:
Bring 6 cup of water to a boil. Add the black-eyed peas. Allow to boil for 20-25 minutes. Drain and set aside.
In another pot, bring 6 cups of water to a boil. Add the corn, carrots, and celery. Boil for 1-2 minutes. Drain well.
In a large bowl, combine the peas, corn, carrots, celery, green pepper, onion, and cilantro. Pour the vinegar over and mix well.
Nutritional Information:
Serving size: 1 cup
Calories: 150
Fat: 1 g
Cholesterol: 0 mg
Protein: 5 g
Fiber: 3 g
Sodium: 340 mg
Makes:
6 cups
Ingredients:
2 1/2 cups black-eyed peas
1 cup corn kernels
1 cup carrots, diced
1 cup celery, diced
1 cup green pepper, diced
1 1/2 tablespoons red onion, chopped
1/2 cup cilantro, chopped
1/4 cup seasoned rice vinegar
Directions:
Bring 6 cup of water to a boil. Add the black-eyed peas. Allow to boil for 20-25 minutes. Drain and set aside.
In another pot, bring 6 cups of water to a boil. Add the corn, carrots, and celery. Boil for 1-2 minutes. Drain well.
In a large bowl, combine the peas, corn, carrots, celery, green pepper, onion, and cilantro. Pour the vinegar over and mix well.
Nutritional Information:
Serving size: 1 cup
Calories: 150
Fat: 1 g
Cholesterol: 0 mg
Protein: 5 g
Fiber: 3 g
Sodium: 340 mg