Tex-Mex Salad

Makes 6 1/2-cup servings

Serve this colorful salad with whole-wheat bread or roll it up in a whole-wheat tortilla. The jalapeño pepper is quite hot and should be handled with care. It can be omitted if you prefer a milder salad.

1 15-ounce can black-eyed peas, drained
1 red or yellow bell pepper, seeded and diced
1 small jalapeno pepper, finely chopped (more or less to taste)
¹/₂ cup chopped green onions
1 tomato, diced
¹/₄ cup chopped fresh cilantro (optional)
1 garlic clove, pressed or minced
¹/₄ cup seasoned rice vinegar
1 teaspoon ground cumin

Combine drained peas with peppers, green onions, tomato, cilantro (if using), garlic, vinegar, and cumin in a large bowl. Toss gently to mix. Chill 1 to 2 hours before serving if time permits.

Per 1/2-cup serving

• Calories: 84
• Fat: 0.5 g
• Saturated Fat: 0.1 g
• Calories from Fat: 4.9%
• Cholesterol: 0 mg
• Protein: 4.4 g
• Carbohydrates: 16.3 g
• Sugar: 5.1 g
• Fiber: 3.1 g
• Sodium: 277 mg
• Calcium: 26 mg
• Iron: 1.7 mg
• Vitamin C: 43 mg
• Beta Carotene: 479 mcg
• Vitamin E: 0.6 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.