Name: Southern-Style Mixed Greens Salad
Yield: 2
Ingredients: 1 cup water; 2 cloves garlic, minced; pinch black pepper; 1 1/2 cups cooked black eyed peas or 1 (15 ounce) can no-salt added or low-sodium black eyed peas, drained; 1 cup 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; pinch cayenne pepper, or to taste; 10 ounces (about 7 cups) mixed salad greens

Serves

Ingredients

1 cup water

2 cloves garlic, minced

pinch black pepper

1 1/2 cups cooked black eyed peas or 1 (15 ounce) can no-salt added or low-sodium black eyed peas, drained

1 cup 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

pinch cayenne pepper, or to taste

10 ounces (about 7 cups) mixed salad greens

Instructions

Combine the water, garlic and black pepper in a large saucepan and 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, vinegar and cayenne pepper. Cover and chill for 3 hours or overnight.

Serve over the salad greens.

Note: If you can't find the black eyed peas, use no-salt-added or low sodium small white beans instead.

Nutrition Facts

Calories 269, Protein 17 g, Carbohydrates 51 g, Sugars 8 g, Total Fat 1.8 g, Saturated Fat 0.3 g, Cholesterol 0 mg, Sodium 62 mg, Fiber 15.9 g, Beta-Carotene 5204 ug, Vitamin C 206 mg, Calcium 225 mg, Iron 5.8 mg, Folate 344 ug, Magnesium 164 mg, Potassium 1374 mg, Zinc 2.4 mg, Selenium 3 ug

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Southern-Style Mixed Greens Salad