To celebrate (and show off my new room), I figured I would throw a healthy, clean bbq. I have invited a few family members over and while I hope that they think my bathroom turned out as well as I think it did, I really hope that they enjoy the cooking.
On the menu will be bison burgers on whole-wheat buns, black-eyed pea salad (see below), grilled veggies, and sweet potato fries cooked in the oven.
Black Eyed Pea Salad:
Ingredients
1 cucumber (10 oz.)
1 red onion (6 oz.)
2 tomatoes (12 oz. total)
1 fresh serrano chile (3 in. long)
3 1/2 cups cooked black-eyed peas (see notes)
1/4 cup chopped fresh cilantro
About 1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons lemon juice
Preparation
1. Peel cucumber and cut in half lengthwise; scrape out seeds with a spoon and discard. Dice cucumber (about 1/4 in.) and put in a large bowl. Peel and chop onion; rinse and drain. Rinse and stem tomatoes and chile; chop tomato and mince chile. Add onion, tomatoes, chile, black-eyed peas, cilantro, 1 teaspoon salt, and pepper to cucumber. Mix well.
2. Up to 30 minutes before serving, mix in lemon juice. Add more salt to taste.
Nutritional Information
Calories:110 (5% from fat)
Protein:6.7g
Fat:0.6g (sat 0.1)
Carbohydrate:21g
Fiber:8.2g
Sodium:303mg
Cholesterol:0.0mg
Posts
That backsplash is beautiful
ReplyDeleteThat salad sounds delicious. Can I ask how many servings it is? Also, it says to see the notes about the cooked black eyed peas but there isn't any other info about them other than to mix them in. Is the recipe missing notes?
ReplyDeleteHey Lori, Just relized that I omitted that part! Ooops. It is basic instructions for how to cook black eyed peas. One serving is going to be 1/2 cup of this mixture.
ReplyDeleteGreat! I'm going to make this today. Thanks
ReplyDelete