Lighten Up!!
Black-Eyed Pea Salad with Sour Cream Dressing

Yield: 4 servings (serving size: 1 cup)
Source: Cooking Light Annual Recipes 2002
Comments from a PA Kitchen: The best way I can think to describe it is vegetable slaw with black eyed peas. I cut all the seeds out of my cukes with an apple corer because I knew from my experience that they would create too much liquid in there. The cukes still did create a lot of liquid after the allotted 3 hour chill, but I just drained some of it out.

INGREDIENTS:

1/2 cup fat-free sour cream
1/3 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced Vidalia or other sweet onion
1 cup thinly sliced cucumber
1 cup julienne-cut red bell pepper
1 (15.8-ounce) can black-eyed peas, rinsed and drained

INSTRUCTIONS:

  1. Combine first 5 ingredients in a medium bowl; stir with a whisk.
  2. Add remaining ingredients, tossing to coat. Cover and chill 3 hours.

NUTRITIONAL INFO:

Healthy Units: 2 per serving or Core
CALORIES 115 (4% from fat); FAT 0.5g (satfat 0.1g, monofat 0.1g, polyfat 0.2g); PROTEIN 6.3g; CARBOHYDRATE 20.6g; FIBER 1.9g; CHOLESTEROL 0.0mg; IRON 1mg; SODIUM 377mg; CALCIUM 63mg

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