This is a wonderful summer salad that’s full of fresh garden flavors and nutrient-dense ingredients. The jalapeño peppers give it a little kick that pairs deliciously with the earthy sweetness of the black-eyed peas.
Health Benefits – soy free, gluten free, low sugar, nut free
Servings: 4
Ingredients
1 ½ cups cooked black-eyed peas
2 cups cherry tomatoes, halved
1 bunch reen onions, sliced
1 medium red bell pepper, diced (about ½ cup)
½ cup Chef Del’s Italian Dressing (see recipe)
2 jalapeño peppers, diced small
3 cloves garlic, minced (1 tablespoon)
1 bunch cilantro or Italian parsley, chopped
Sea salt and black pepper to taste
Chef Del’s Italian Dressing
½ cup unsweetened applesauce
¼ cup white wine vinegar
¼ cup lemon juice
2 Tbsp finely chopped fresh parsley
2 tsp dried oregano
2 garlic cloves, crushed
2 teaspoons Dijon mustard
Sea salt and black pepper to taste
Method
Chef Del’s Italian Dressing
- Combine all ingredients in a blender and process until smooth and creamy.
- Store refrigerated in an airtight container for up to 10 days
Texas Caviar
- Combine all ingredients in a large bowl and mix well.
- Refrigerate for 2 hours until well chilled to marry the flavors.
Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies
Gluten Free, Side Dishes, Starters
Created on 31 Jul, 2024.
Print