Black-eyed Pea Salad with Creamy Basil Dressing
December, 2005

(Serves 8)

3 cups cooked black-eyed peas (or two 15-ounce cans, rinsed and drained)
1/2 cup finely chopped sweet onion
1/2 cup finely chopped celery
1 medium red bell pepper, seeded and chopped
1/2 teaspoon sea salt

Creamy Basil Dressing
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/4 cup brown rice vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1/3 cup fresh basil leaves,
firmly packed

1. In a medium serving bowl, combine black-eyed peas, onion, celery, bell pepper, and salt.
2. For dressing, combine garlic and Dijon mustard in a blender or food processor. Add rice vinegar and pulse to blend. Add oils and blend again. Add basil and purée until smooth. Drizzle over bean mixture and toss.

Recipe provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC's KUSA television news.

PER SERVING: 156 cal, 41% fat cal, 7g fat, 1g sat fat, 0mg chol, 5g protein, 19g carb, 4g fiber, 343mg sodium