Field Greens with Mississippi Caviar Recipe

Field Greens with Mississippi Caviar Recipe

  • 3/4 cup water
  • 1 clove garlic, minced
  • Dash of black pepper
  • 4 cups fresh or frozen black-eyed peas
  • 1 cup (1-inch) julienne-cut yellow bell pepper
  • 1 cup chopped tomato
  • 1/2 cup reduced-calorie Italian dressing
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 1/4 teaspoon salt
  • 6 cups mixed salad greens
  1. Combine water, garlic, and black pepper in a large saucepan; bring to a boil. Add black-eyed peas; cover and cook over medium-low heat 30 minutes or until tender. Drain.
  2. Combine peas, bell pepper, and next 5 ingredients in a large bowl; toss gently to combine. Cover and chill 3 hours or overnight. Serve over salad greens.
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