Texas Caviar Salad
Excellent served with grilled meat or poultry .

• 2 - 15 ounce cans black-eyed peas, drained and rinsed
• 1/4 cup cilantro, chopped
• 3 tablespoons olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, finely chopped
• 1 small jalapeno pepper, stemmed, seeded, finely chopped
• 1/2 red bell pepper, cored, seededm finely chopped
• 1/4 red onion, very thinly sliced
• Kosher salt and freshly ground black pepper to taste

Combine first 8 ingredients in a bowl; season with salt and pepper to taste.

Refrigerate for 4 hours or overnight. Serve on top of lettuce leaves.

Per Serving: 180 Calories; 8g Fat (37.0% calories from fat); 1g Saturated Fat; 7g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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