|
1 1/4 cups dry black-eyed peas (8 oz.)
1 cup green bell pepper (1 small)
1/2 cup green onion, finely chopped
1/4 cup red bell pepper, diced
1/4 cup jalapeno chilies, finely chopped and seeded
3/4 cup low-calorie Italian salad dressing
|
- Place the beans in a large pot with 3 cups water; bring to a
boil, reduce heat and simmer 45–50 minutes or until beans are
just barely tender.
- Drain and rinse with cold water.
- Mix beans with remaining ingredients.
- Chill.
- Serve over lettuce or as dip with baked tortilla chips.
- Makes 8–10 servings.
|
|
This is an official 5 A Day recipe.
Recipe provided by the California Dry Bean Advisory Board.
Nutritional Analysis Per Serving: Calories, 108; Fat, 2g;
Cholesterol, 1mg; Fiber, 5g; Sodium, 161mg; percent calories from
fat, 19%.
|
