Monday, January 18, 2010

Black Eyed Pea Salad

Here's one of my favorite side dishes... it is delicious on it's own or as a dip with tortilla or regular chips. It came from a Weight Watcher cookbook or magazine.

Black Eyed Pea Salad

1 (15.8 oz.) can black-eyed peas, rinsed & drained
1 (11 oz.) can shoepeg white corn, drained (or frozen regular kernel corn, thawed)
1 c. chopped seeded cucumber
1 c. finely chopped celery
1/2 c. finely chopped red onion
1/2 c. finely chopped fresh cilantro
1 (10 oz.) can Rotel diced tomatoes & green chilies (either mild or medium)
3/4 c. KRAFT Roasted Red Pepper Italian Dressing with Parmesan
1/2 tsp. black pepper

Combine all ingredients in a large bowl; cover and chill. Serve with a slotted spoon. If using as a dip, drain liquid.

Yields: 7 servings (3/4 c. = 2 WW points)

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