Lemon Curried Black-Eyed Pea Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is out of my Low Fat, Low Cholesterol American Heart Cookbook. Ingredients:
15 ounces black-eyed peas, drained and rinsed |
11 ounces no-salt-added corn, drained |
1/2 cup chopped red onion |
1/2 cup thin sliced celery (1-2 stalks) |
1 teaspoon fine shredded lemon peel |
2 tablespoons fresh lemon juice |
1 tablespoon water |
1 teaspoon olive oil |
1 garlic cloves, minced or 1/2 teaspoon bottled minced garlic |
1/2 teaspoon curry powder |
1/2 teaspoon dijon mustard |
1/8 teaspoon pepper |
Directions:
1. In a medium bowl, combine salad ingredients.
2. Set aside.
3. In a jar with a tight fitting lid, combine all the dressing ingredients.
4. Cover and shake well.
5. Pour dressing over black eyed pea mixture.
6. Stir till well coated.
7. Cover and refrigerate for 1-24 hours
8. Serve.
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