Guest guest Posted August 5, 2002 Report Share Posted August 5, 2002 * Exported from MasterCook * " Texas Caviar " (Marinated Black-Eyed Pea Salad) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups cooked black-eyed peas (about 1 1/3 cups raw) or 2 16-ounce cans, drained and rinsed 1 large green bell pepper -- cut into narrow strips 2 scallions -- chopped (2-3) 1/3 cup chopped fresh parsley 2 tablespoons olive oil 1/4 cup apple cider vinegar 1/2 teaspoon dried oregano 1/2 teaspoon dried basil salt and freshly ground black pepper dark green lettuce leaves Combine all the ingredients, except the lettuce leaves, in a serving bowl and toss well. Cover and allow the salad to marinate, refrigerated, for several hours. Stir occasionally. When ready to serve, arrange each serving on a bed of 2 or 3 lettuce leaves. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 424 Calories; 6g Fat (12.3% calories from fat); 27g Protein; 69g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. NOTES : Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, its name reflecting the high esteem bestowed on black-eyed peas . From " A Vegetarian Kitchen " (Nava Atlas) Nutr. Assoc. : 20008 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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