Black-Eyed Pea Salad Bowl

Black-Eyed Pea Salad Bowl

Let this good-luck legume bring variety and nutrition to your table.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

8

servings

2
cans (15 or 15 1/2 oz each) black-eyed peas, drained, rinsed
8
oz Monterey Jack cheese, cubed
1
medium yellow bell pepper, cut into 1-inch-long julienne strips
1
medium tomato, coarsely chopped
1/3
cup chopped fresh parsley
1/4
cup chopped red onion
1/2
cup reduced-calorie Italian dressing
5
cups torn lettuce
  1. In medium bowl, gently mix all ingredients except lettuce. Refrigerate until serving time.
  2. Just before serving in large bowl, place lettuce; spoon salad over lettuce. Stir just to combine.
Makes 8 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Cheddar cheese can be substituted for the Monterey Jack. Or, if an additional guest is coming, add 8 oz Cheddar cheese cubes to extend the salad.
Tip
The crunch of iceberg lettuce is good in this salad but Bibb, romaine or a blend of greens will work.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 560mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 5g,
    • Sugars 3g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.