| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canadian | Beans, Salad | 6 | Servings |
INGREDIENTS
| 1 | c | Dry black-eyed peas |
| 2 | oz | Piece Canadian bacon |
| 2 | t | Olive oil |
| 1 | c | Finely chopped onion |
| 6 | c | Chopped kale |
| 1 | Red bell pepper, stemmed | |
| Seeded and minced | ||
| DRESSING: | ||
| 1 | t | Grainy mustard |
| 4 | T | Red wine vinegar |
| 1/2 | t | Paprika |
| 1/4 | t | Cayenne pepper |
| 1 | t | Dried oregano, crushed |
| 1/2 | t | Salt |
| 2 | T | Olive oil |
| Freshly ground black pepper | ||
| To taste |
INSTRUCTIONS
Put the black-eyed peas in a large bowl and add water to cover by 3 inches. Soak overnight. Drain the peas and put into a pot with the piece of Canadian bacon. Cover with water and bring to a boil. Reduce the heat and simmer 45 to 60 minutes, or until the peas are tender. Drain. Transfer the peas to a bowl. Remove the Canadian bacon and dice finely; add to the peas. In a large skillet, heat 2 teaspoons olive oil over medium heat. Add the onion, cover and cook 5 minutes. Uncover and cook 2 minutes. Add to the peas. Stir in the red bell pepper. To prepare the dressing: Put the mustard, vinegar, paprika, cayenne, oregano, salt and olive oil in a jar. Shake until emulsified. Add to the salad, gently mixing. Stir in freshly ground pepper to taste. The salad should be served at room temperature. If making ahead, refrigerate and remove 1 hour before serving. Data per serving: Calories.....216 Carbohydrates.....28g Monounsaturated fat.....5g Protein......12g Sodium..........369mg Polyunsaturated fat.....1g Fat...........8g Saturated fat......1g Cholesterol............5mg Submitted By CHERYL <FEATHERS@ESKIMO.COM> On MON, 7 AUG 1995 170647 ~0700 (PDT) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: 4.7mg
Sodium: 618.9mg
Potassium: 424.5mg
Carbohydrates: 11.6g
Fiber: 3.7g
Sugar: 3.6g
Protein: 5g