PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES + CHILLING TIME MAKES 4 SERVINGS MUFA: OLIVE OIL PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES + CHILLING TIME MAKES 4 SERVINGS MUFA: OLIVE OIL
Black-eyed peas are rich in complex carbohydrates, which play an important role in keeping blood sugar levels steady.
¼ cup olive oil
2 tablespoons apple cider vinegar
1 clove garlic, minced
¼ teaspoon salt
1 can (15 ounces) unsalted black-eyed peas, rinsed and drained
1 green bell pepper, chopped
¼ cup roasted red pepper strips, drained
½ small red onion, finely chopped
2 gluten-free brown rice tortillas, each cut into 8 wedges
1. In a large bowl, whisk together the oil, vinegar, garlic, and salt. Stir in the black-eyed peas, bell pepper, red pepper, and onion.
2. Cover and chill for at least 2 hours, or until ready to serve.
3. Preheat the oven to 400°F. Place the tortilla wedges on a large baking sheet and lightly coat them with cooking spray. Bake for 6 to 8 minutes, or until lightly toasted. Serve with the black-eyed pea mixture.
Nutrition per serving: 249 calories, 5 g protein, 24 g carbohydrates, 15 g total fat, 2 g saturated fat, 4 g fiber, 317 mg sodium
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Serve with 3 ounces roasted chicken breast (140) and 2 tablespoons gluten-free barbecue sauce (40). TOTAL MEAL: 429 calories |