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1 15.8-ounce can black-eyed
1/2 cup diced red onion
1/4 cup diced green
1 clove garlic, minced
2 tbsp vinegar
1 tbsp extra-virgin olive
1/2 cup chopped fresh
Drain and rinse the black-eyed peas
and place in a bowl. Add red onion, green pepper, and minced garlic and stir. Whisk
vinegar and oil together and pour over the vegetables. Add cilantro and toss gently.
Refrigerate overnight to chill and let flavors blend.
Each 1/2-cup serving contains about
115 calories, 3 g fat (5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 430 mg
sodium, 16 g carbohydrates, 3 g dietary fiber, 1 g sugars, and 5 g protein.