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Southern-Style Mixed Greens: Submitted by: Dr Fuhrman | Date Added: 11 Sep 2013
Listed in: Salad

1 cup water
1 clove garlic
dash black pepper
1 1/2 cups cooked black-eyed peas or 1 (15 ounce) can, drained and rinsed
1 cup seeded and chopped yellow bell pepper
1 cup chopped fresh tomato
1/2 cup chopped fresh parsley
1/4 cup chopped red onion
2 tablespoons balsamic or fig vinegar
10 ounces (about 7 cups) mixed salad greens

Cooking Instructions

Combine the water, garlic and black pepper in a large saucepan; bring to a boil. Add the black-eyed peas; cover and simmer over low heat for 10 minutes. Drain.

In a bowl, combine the black-eyed peas, bell pepper, tomato, parsley, onion and vinegar. Cover and chill for 3 hours or overnight. Server over salad greens.

Note: If you can't find low-salt black-eyed peas, use no-salt small white beans instead.

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