*  Exported from  MasterCook  *
 
                            Black-eyed Pea Salad
 
 Recipe By     : Found on Internet unknown author.
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Salads
                 Vegetarian                       Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          cooked black-eyed peas
      1/2  cup           diced tomatoes
      1/2  cup           diced red onion
      1/2  cup           grated carrots
    1      teaspoon      olive oil
    1      tablespoon    balsamic vinegar
    1      teaspoon      freshly ground black pepper
      1/2  teaspoon      ground cumin
 
 Preparation Instructions:
 In a large bowl, stir together carefully so as not to crush anything,
 the peas, tomatoes, onion and carrots. In a cup, combine olive oil,
 vinegar, pepper and cumin. Pour over vegetables. 
 
 Chill salad in refrigerator for at least 2 hours for the flavors to
 blend. 
 
 Serves 4 
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Notes:  Very low fat, a picnic taker, will keep at least a week
 in the fridge.  You may use canned black-eyed peas just make sure to
 rinsed very well under cold water to remove the sodium, if using canned
 your sodium count will be a bit higher.

Plain Text Version of This Recipe for Printing or Saving