Black-eyed Pea Salad on Belgian Endive

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Black-eyed Pea Salad on Belgian Endive

 

3 cups cooked black-eyed peas (If using canned black-eye peas, drain and rinse)

1 cup cubed pineapple (If using canned, drain and reserve 1 tablespoon of juice)

1/3 cup red bell pepper, diced

1/4 cup celery, minced

2 tablespoons red onion, minced

2 tablespoons fresh parsley, chopped

1 teaspoon tabasco sauce

1 1/2 tablespoons dijon-style mustard

2 teaspoons cider vinegar

1 tablespoon olive oil

1 tablespoon reserved pineapple juice

1 teaspoon dried tarragon

Salt and pepper, to taste

32 Belgian endive leaves

 

Combine peas, pineapple, red pepper, celery, onion and parsley in large bowl.

In small bowl, whisk together tabasco, mustard, vinegar, oil, juice and

tarragon.

Add dressing to pea mixture and stir to coat vegetables.

Add salt and pepper as desired.

Serve black-eyed pea salad on Belgian endive leaves.

Makes 4 cups.

Calories 20, Fat 0.5 grams, Carbohydrate 4 grams, Fiber 1 gram,

Protein 0 grams, Sodium 4 milligrams.

Points 0.