Black-Eyed Pea Salad

Black-Eyed Pea Salad

Sides and Salads. "Organic tomatoes bring the best flavor to this vegetarian dish. I pick them straight from my garden, but you can substitute canned diced tomatoes." —Judy Holder, Elk City, Okla.


1/2 teaspoon fine sea salt
1 garlic clove, minced
1/4 cup rice wine vinegar
2 tablespoons roasted garlic extra-virgin olive oil (such as Consorzio)
1 teaspoon ground cumin
3 cups chopped peeled tomato (about 2 large)
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 (15-ounce) can black-eyed peas, rinsed and drained
1 jalapeño pepper, seeded and minced
1 (6-ounce) bag baked pita chips (such as Stacy's) (I make my own whole wheat toasted pita chips)

1. Combine salt and garlic in a medium bowl; mash with a fork until a paste consistency. Add vinegar, oil, and cumin, stirring with a whisk. Add tomato and next 4 ingredients (through pepper); toss well. Serve with pita chips.



Yield: 6 servings (serving size: about 3/4 cup salad and 1 ounce chips)

CALORIES 228 ; FAT 10.1g (sat 1.2g,mono 6.4g,poly 2g); CHOLESTEROL 0.0mg; CALCIUM 12mg; CARBOHYDRATE 30.6g; SODIUM 573mg; PROTEIN 5.5g; FIBER 4.6g; IRON 2mg

Cooking Light, APRIL 2009