Kristi Whitley

Healthy Living

Black-eyed Pea Salad
www.DrFuhrman.com

Serves: 2
Preparation Time: 15 minutes

Ingredients:

1 cup water
2 cloves garlic, minced
dash black pepper
11/2 cup cooked black eyed peas or 1 (15 ounce) can no-salt added or low-sodium black-eyed peas, drained and rinsed
1 cup seeded and chopped yellow bell pepper
1 cup chopped fresh tomato
1/3 cup chopped fresh parsley
1/4 cup chopped red onion
2 tablespoons Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
10 ounces (about 7 cups) mixed salad greens

Instructions:

Combine the water, garlic, and black pepper in a large saucepan; bring to a boil. Add black eyed peas; cover and simmer over low heat for 10 minutes. Drain.

In a bowl, combine the black eyed peas, bell pepper, tomato, parsley, onion, and vinegar. Cover and chill for 3 hours or overnight. Serve over the salad greens.

*If you can't find low or no salt black eyed peas, use low or no salt small white beans instead.