Black-Eyed Pea Salad

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* Exported from MasterCook *

 

Black-Eyed Pea Salad

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups frozen black-eyed peas

1 large ear of corn to yield 1 cup fresh corn

kernels

1 cup finely diced carrots

1 cup finely diced celery

1 cup finely diced red bell pepper

1 1/2 teaspoons minced red onion

1/4 cup seasoned rice vinegar

1/2 cup whole cilantro leaves

Freshly ground black pepper

Salt

 

Bring 6 cups of water to a boil.. Add the black-eyed peas. Allow the water to

return to a boil and cook for 20 minutes, or until just tender. Drain and

refresh under cold running water. Drain well and set aside.

 

In another pot, bring 6 cups of water to a boil. Add the corn, carrots, and

celery. Blanch for approximately 1 minute, or until just tender. Drain and

refresh under cold water. Drain well.

 

In a large bowl, combine the peas, corn, carrots, celery, red bell pepper, and

onion. Pour the vinegar over and toss well. Allow to stand for at least 30

minutes at room temperature.

 

Thirty minutes before serving, add the cilantro and toss well. Season to taste

with pepper and salt. Serve.

 

Source:

" Jean-Marc Fullsack "

Copyright:

" 1993 by Dean Ornish "

Yield:

" 6 cups "

 

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Per serving: 2 Calories (kcal); trace Total Fat; (0% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : This very colorful and extremely tasty salad would serve well as an

entree. Prepare and refrigerate it up to 24 hours ahead of time.

 

Formatted by KES

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0