Nutritional Information:

200 Calories | 1.5g Total fat | 50mg Sodium | 22g Carbohydrates | 5g Fiber | 7g Protein

Yields:  6 servings | Total Time: 20 minutes

Ingredients: 

Vinaigrette Dressing

• 2 tablespoons apple cider vinegar
• Juice of one lime
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ cup olive oil
• Half of a small shallot, nely diced (optional)
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• Salt
• Pepper

Salad

• 2 (15-ounce) cans of no or low sodium black eyed peas, rinsed
• 1 cup diced cucumber
• 1 cup diced red bell pepper
• 2 tablespoons diced jalapeno, seeds removed (optional)
• 2 tablespoons chopped cilantro (optional)

Directions: 

1. To make the vinaigrette, in a small bowl combine and whisk the vinegar, lime juice, mustard, and honey. Drizzle in the olive oil gradually, whisking to combine. Add in the shallot (if using), cumin, cayenne, and salt and pepper to taste, whisking to combine. In a medium to large bowl, combine the black-eyed peas, cucumber, peppers, and cilantro (if using).
2. Add the vinaigrette to the black-eyed pea mixture, stirring to combine. Refrigerate to chill before serving. Garnish with additional cilantro if desired.

Source: Courtesy of Oldways, oldwaysspt.org