LOW FAT SOUTHWESTERN CORN AND BLACK-EYED PEA SALAD
1 tablespoon sugar
3 tablespoons fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper sauce (Tabasco)
1/3 cup red pepper, chopped
1/4 cup green onions, sliced
1 stalk celery, chopped
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (11-ounce) can whole kernel corn, rinsed and drained
In a large bowl, stir together sugar, cilantro, lime juice, vegetable oil, salt and hot pepper sauce for dressing. To the large bowl, add remaining ingredients for salad and toss to coat. Cover and refrigerate at least 3 hours.
Makes 6 servings.
PER SERVING: Calories 147 (31% fat) Fat 5 g (1 g sat) No cholesterol Sodium 483 mg Fiber 4g Carbohydrates 22 g Protein 4 g
SOURCE: Holly Croley, Richardson via The Dallas Morning News Recipe Of The Day Mailer
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