Black Eyed Peas Salad
- 1 Cup Black Eyed Peas (Cooked)
- 1/2 Cup Baby Heirloom Tomatoes
- 1/4 Cup Cucumber
- 1/4 Cup Sweet Red Peppers (can use any color)
- 1/4 Jalapeño
- 1 tbsp. Green onions
- 2 tbsp. Cilantro
- 1 tbsp. Olive oil
- 1 tbsp. Low sodium Soy Sauce
- 1 tbsp. Balsamic vinegar
- Black Pepper
- Add all the ingredients as listed, adding the oil, soy and vinegar last. Season with Black pepper. (Salad should be salty enough because of the soy and balsamic. If you desire more salt- use sparingly)
- Mix and enjoy!
Tips:
- This salad keeps really well in the fridge. Make extra to have for lunch for the next day.
- This salad is also great as a side dish. Serve with Fish or chicken for extra protein.
Macros: C-52g, F-6g, P-18g (Cal 331)