Lone Star Caviar

  • Yield: 8 servings


2-- (15-ounce) cans black-eyed peas, drained and rinsed
1medium red bell pepper, trimmed, seeded, diced 1/4-inch
1/2medium red or yellow onion, diced 1/4 inch
2-- green onions, thinly sliced (both bulb and stems)
2-- jalapeno peppers, trimmed, seeded, finely diced (or 1/3 cup canned jalapeno slices, finely diced)
3 to 4-- garlic cloves, minced
1/2teaspoon hot pepper sauce, optional
1/2cup reduced-fat Italian salad dressing
1/2teaspoon salt, or to taste


  1. Mix black-eyed peas, peppers, onion, green onion, and garlic. Add hot pepper sauce and salad dressing; toss lightly. Add salt to taste and stir.
  2. Refrigerate until ready to serve.
Barbara J. Pyper, Washington. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).

Nutritional Info *per serving

  • Calories 110
  • Fat 2g
  • Sodium 590mg
  • Carbohydrate 18g
  • Fiber 4g
  • Protein 6g