Warm Black-Eyed Pea Salad
This southern-inspired black-eyed pea salad with zesty chili peppers is meant to be served warm but can also be made a day in advance and served cold. Try serving this versatile recipe as a dip with chips or crackers.
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