Black-Eyed Peas Rainbow Salad


½ cup chopped parsley (about ½ bunch)
¼ cup olive oil
2 limes, juiced (about ¼ cup)
¼ tsp cayenne
½ tsp salt
¼ tsp ground black pepper
1 can (15 oz) low-sodium black-eyed peas, drained and rinsed
½ bunch green onions, sliced
½ small red onion, diced (about ½ cup)
1 bell pepper, diced (about 1 cup)
2 tomatoes, diced (about 1 cup)
1 medium cucumber, chopped (about 2 cups)
1 jalapeño, seeded & finely diced (about ¼ cup)
1 can (15 oz) no-salt added whole corn kernel, drained and rinsed


(approx. 1 cup; makes 10 servings):

113 calories; 14.7 grams carbohydrate; 5.9 grams fat; 2.3 grams protein; 2.8 grams dietary fiber
Average cost for one recipe: $4.97


In a large mixing bowl, whisk together parsley, olive oil, lime juice, cayenne, salt, and pepper. Add the remainder of the ingredients. Using a large spoon, toss ingredients to coat in lime and olive oil dressing. Cover with plastic wrap and refrigerate 1 hour or overnight. Serve chilled or at room temperature as a salad, over fish or chicken, or with baked tortilla chips.