Ingredients
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1 cup dried black-eyed peas
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2 tablespoons extra-virgin olive oil
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1 medium sweet onion, finely diced
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Salt
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1 red bell pepper
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2 large celery ribs, cut into 1/4-inch dice
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2 tablespoons low-fat mayonnaise
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4 teaspoons cider vinegar
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4 large scallions, green parts only, thinly sliced
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Freshly ground black pepper
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Tabasco Sauce, for seasoning
Directions
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In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, 45 minutes. Drain.
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Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
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Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed the bell pepper; cut into 1/4-inch dice.
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In a saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain, rinse under cold water and drain again.
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Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions; season with salt, pepper and Tabasco. Chill before serving.
Notes
One serving
256 cal, 33 gm carb, 10 gm fat, 1.4 gm sat fat, 11 gm protein, 7 gm fiber.
Suggested Pairing
Citrusy Pinot Gris.