Warm Black-Eyed Pea Salad
Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Add chopped bacon; cook until bacon is cooked through, stirring occasionally. Remove the bacon from the skillet and set aside. Thinly slice the scallions, keeping white parts separate from green tops. Add the white parts of the scallions to the skillet; reserve the green tops. Add bell pepper, serrano pepper, and oil to the skillet. Cook about 5 minutes or until the vegetables are just tender, stirring occasionally.Advertisement
Add black-eyed peas, corn, celery, vinegar, sugar, mustard, ground pepper, and the sliced scallion tops. Cook and stir for 2 to 3 minutes or until well combined and heated through. Transfer to a serving bowl; sprinkle with the bacon and serve warm.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 117 cal., 17 g carb.
To make ahead: This salad is also good served cold. Prepare as directed. Transfer to a serving bowl; cover and chill for 4 hours or up to 24 hours before serving.
1 starch, 1/2 fat, 1/2 lean protein