Description
A recipe for Black-Eyed Pea Salad

Ingredients

• 1 16 ounce package dried black-eyed peas
  
• 6 cups water
  
• 1/2 cup sliced pickled okra
  
• 2 cups cooked whole grain Fusili pasta
  
• 1 medium size sweet red pepper, chopped
  
• 1 medium-size green pepper, chopped
  
• 3/4 cup canned garbanzo beans, drained
  
• 1/2 cup chopped red onion
  
• 1 6 ounce package low-fat cheddar cheese, cut into chunks
  
• 1/4 pound turkey sausage, cooked, cut into chunks
  
• 3 tablespoons chopped fresh parsley
  
• 1 (0.7 ounce) envelope Italian salad dressing mix
  
• 1/4 cup Splenda granular no calorie sweetener
  
• 1/2 teaspoon pepper
  
• 3/4 cup apple cider vinegar
  
• 1/2 cup olive oil

Preparation
Total preparation and cooking time: 1 1/2 hours

1. Sort and wash peas and place in a large Dutch oven.

2. Cover with water 2 inches above peas and let soak 8 hours.

3. Drain peas and add 6 cups water, and bring to a boil.

4. Cover, reduce heat, and simmer 45 minutes or until peas are tender.

5. Drain and let cool.

6. Combine peas, sliced okra, pasta, and next 7 ingredients in a large bowl.

7. Toss gently. Combine dressing mix, sweetener, pepper, vinegar, and oil in a jar; cover tightly, and shake vigorously.

8. Pour dressing over pea mixture, stirring gently.

9. Cover and chill salad at least 2 hours before serving

Nutrition
Nutritional information per serving: 290 calories (150 calories from fat): 17g total fat (3g saturated fat), 10mg cholesterol, 550mg sodium, 25g total carbohydrate (7g dietary fiber); 11g protein

Serves
Serves 12

Variations
no information available