My black-eyed pea salad reminds me of a southern cooking class my husband and I took while visiting Savannah. People go nuts for it at picnics and potlucks.
—DANIELLE ULAM HOOKSTOWN, PA
PREP: 25 MIN. + CHILLING • MAKES: 10 SERVINGS
2 cans (15 1/2 ounces each) black-eyed peas, rinsed and drained
2 cups grape tomatoes, halved
1 each small green, yellow and red peppers, finely chopped
1 small red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh basil
DRESSING
1/4 cup red wine vinegar or balsamic vinegar
1 tablespoon stone-ground mustard
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
1. In a large bowl, combine the peas, grape tomatoes, peppers, onion, celery and basil.
2. For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Per 3/4 cup: 130 cal., 6g fat (1g sat. fat), 0 chol., 319mg sod., 15g carb. (3g sugars, 3g fiber), 5g pro.
Diabetic Exchanges: 1 starch, 1 fat.